A family grilling classic. The beer steams the chicken from the inside while the grill crisps the outside.

Ingredients

  • 1 whole chicken (3.5 lb)
  • 1 can of beer
  • Your favorite spice rub
  • Charcoal
  • 4 medium wood chunks, soaked in water for 1 hour

Steps

  1. Brine the chicken if desired (2-4 hours in fridge). Rinse and pat dry. Apply spice rub.
  2. Fill a large chimney starter two-thirds full with charcoal and ignite. Burn until briquettes are covered with light gray ash, 15 to 20 minutes. If using a gas grill, adjust heat to maintain 325-350°F inside the grill.
  3. Divide coals in half to form two piles on either side of the grill. Nestle 2 soaked wood chunks on top of each pile. Position the rack over coals and cover grill. Heat rack for 5 minutes, then scrape clean.
  4. Open beer can and pour out (or drink) about 1/3 of the can. With a church key opener, punch 2 more large holes in the top of the can.
  5. Slide chicken over the can so that drumsticks reach down to the bottom of the can and the chicken stands upright.
  6. Place chicken and beer can over the cool part of the grill, using ends of the drumsticks to steady the bird.
  7. Cover and grill. Roast, rotating the bird and can 180 degrees at the halfway mark to ensure even cooking, until an instant-read thermometer inserted in the thickest portion of the thigh registers 170-175°F (70-90 minutes).

Notes

  • Gather around grill and drink beer and wine while cooking.