Makes: 4 servings
Prep: 15 mins
- 1 tablespoon dark brown sugar
- 1 1/2teaspoons granulated sugar
- 1 1/2teaspoons garlic powder
- 1 1/2teaspoons salt
- 3/4teaspoon pepper
- 3/4teaspoon smoked paprika
- 1/2teaspoon dry mustard
- 1/4teaspoon cayenne pepper
- 1/4teaspoon dried ground sage
- 1 4- to 5-pound chicken, rinsed and patted dry
- Extra-virgin olive oil
- 1 12 ouncecan beer, preferably Budweiser
- Build a charcoal fire or preheat a gas grill. In a small bowl, mix the dry ingredients to make the rub. Brush the chicken lightly with olive oil and season with 2 tablespoons rub. Sprinkle the remaining rub inside the cavity of the bird and set aside.
- Open the can of beer, pour out about 1/4 cup and punch an extra hole in the top using a bottle opener with a piercing point. Carefully stand the beer can in the center of the grill over indirect medium heat and place the cavity end of the chicken over the beer can.
- Close the grill lid and cook the chicken until an instant-read thermometer registers 165 degrees in the breast and 180 degrees in the thigh, 1 to 1 1/2 hours. To remove from the grill, use tongs to hold the chicken steady and slide a large spatula underneath the beer can to keep it stable. Transfer to a work surface and, using the tongs, remove and discard the beer can. Let the chicken rest for 10 minutes before carving.
- Skip the rub and season the chicken with salt and pepper before grilling.