Beer Can Chicken

Pat the chicken completely dry with paper towels. Drizzle with olive oil and rub all over, including under the skin over the breast.

Mix all rub ingredients together and coat the chicken generously on all sides and inside the cavity. Let sit at room temperature for 15-20 minutes.

Set up your grill for indirect heat: push coals to one side (charcoal) or turn off burners on one side (gas). Target temperature 350-375°F with the lid closed.

Open the beer and drink or pour out about half. You want the can half full.

Hold the chicken upright and lower it onto the beer can so the can sits inside the cavity. Use the two legs and can bottom as a tripod for stability.

Place on the cool side of the grill, away from direct heat. Cover and cook 60-90 minutes until the internal temperature reaches 165°F in the thickest part of the thigh.

Carefully transfer the chicken (on the can) to a cutting board using tongs and a spatula. Let rest 10 minutes.

Carefully remove the beer can using tongs or a kitchen towel (the can will be very hot). Carve and serve.