Beer Can Chicken

Step 1In a small bowl, whisk together the chili powder, onion powder, garlic powder, smoked paprika, brown sugar, poultry seasoning, and pepper.

Step 2Open the beer can and pour half the beer (about 3/4 cup) a large cast-iron skillet. Use a church key-style can opener to make 2 more holes in the top of the beer can. Add 2 teaspoons of the chili powder mixture to the beer can and place the can in the center of the skillet.

Step 3Pat the chicken dry with paper towels. Sprinkle the outside of the chicken and inside the cavity with the salt. Rub the mustard all over the chicken, including inside the cavity. Sprinkle the remaining chili powder mixture all over the inside and outside of the bird.

Step 4Position the chicken cavity over the beer can, sliding the bird onto the can so that the drumsticks touch the skillet and the bird sits upright. Tuck the tips of the wings behind the chicken’s back.

Step 5Preheat a grill to medium-high heat (400 to 425°F) and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners.

Step 6Place the skillet with the chicken on the unlit side of the grill; cover and cook until the chicken is golden brown, crisp, and the internal temperature reads 165°F on an instant read thermometer, 1 hour to 1 hour 15 minutes.

Step 7Alternatively, roast the chicken in the oven: Position an oven rack in the center of the oven and preheat to 425°F. Roast the chicken until the chicken is golden brown, crisp, and the internal temperature reads 165°F on an instant read thermometer, 1 hour to 1 hour 15 minutes

Step 8Transfer the skillet with the chicken to a heat-safe surface and allow to rest 10 minutes. Using tongs and paper towels or a clean kitchen towel, carefully remove the chicken from the can. Carve as desired.