Beer Can Chicken

Stir the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne together in a small bowl, breaking up any sugar clumps with your fingers.

Remove the giblets and pat the chicken bone-dry inside and out with paper towels — dry skin is what crisps. Rub the olive oil all over the bird, then massage the spice mix over the skin, inside the cavity, and under the skin of the breast where you can loosen it with a finger. Let it sit at room temperature while the grill heats.

On a gas grill, light half the burners to medium and leave the others off; on charcoal, bank the lit coals to one side. Close the lid and let the temperature settle around 375°F (190°C). Oven method: heat to 375°F (190°C) and set a rack in the lower third so the upright bird clears the top.

Open the beer, pour out (or drink) half, and punch one or two extra holes in the top with a can opener so steam can escape. Set the can on a rimmed sheet pan and lower the chicken cavity over it until the bird sits upright, legs forward like a tripod. Tuck the wing tips behind the shoulders so they don't scorch.

Carry the pan to the grill and stand the chicken on the cool side, rotating it 180 degrees halfway through so both sides face the heat evenly. Keep the lid closed and the temperature near 375°F (190°C). Start checking at 65 minutes: the skin should be deep mahogany and the juices should run clear.

Insert an instant-read thermometer horizontally into the thickest part of the breast without touching bone — you want 160°F (71°C) there and at least 175°F (79°C) in the inner thigh. If the thigh lags, give it another 10 minutes; if the skin darkens too fast, tent loosely with foil.

Move the whole setup to a heatproof surface and rest 15 minutes; carryover heat will bring the breast to a safe 165°F (74°C). The can and the liquid inside are scalding — grip the bird with tongs and a thick wad of paper towels, twist gently, and lift it straight up off the can. Carve into quarters and serve.