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Grilled Beer-Can Chicken with Spicy Chili Rub

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Grilled Beer-Can Chicken with Spicy Chili Rub
  • Prep 1 hr 45 min
  • Total 0 min
  • Servings 4
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Amazing but true, propping an intensely seasoned chicken atop a can filled with beer, then grilling, produces a remarkably moist and flavorful bird.
By Betty Crocker Kitchens
Updated Apr 29, 2010

Ingredients

  • 1 (3 1/2 to 4-lb.) whole roasting chicken
  • 1 tablespoon brown sugar
  • 3 teaspoons paprika
  • 1 teaspoon seasoned salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 (12-oz.) can beer

Steps

  • 1
    Heat gas or charcoal grill for indirect cooking as directed by manufacturer (see Cook's Note). Remove and discard neck and giblets from chicken cavity. Rinse chicken with cold water; pat dry with paper towels.
  • 2
    In small bowl, combine all remaining ingredients except beer; mix well. Rub mixture on inside and over outside of chicken, using all of mixture.
  • 3
    Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Spray outside of half-full can of beer with nonstick cooking spray; place in ungreased shallow roasting pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
  • 4
    When grill is heated, using tongs and pancake turner, remove chicken and can from pan; place on grill directly over drip pan, making sure chicken is balanced. Cover grill; cook 1 1/4 to 1 1/2 hours or until chicken juices run clear and thermometer inserted in thickest part of thigh registers 180°F.
  • 5
    With thick hot pads and tongs, carefully remove chicken and can from grill; place in clean baking pan or on serving platter. Twist can to remove from chicken; discard can. Let chicken stand 5 minutes before carving.

Tips from the Betty Crocker Kitchens

  • tip 1
    To bake chicken, place on can in 15x10x1-inch baking pan; bake at 375°F. on lowest oven rack using times above as a guide.
  • tip 2
    Indirect cooking methods will vary depending on whether you have a charcoal or gas grill, how the burners on your gas grill are arranged and what you are cooking. In general, refer to your grill manufacturer's directions. Just remember, indirect means that the food is not directly over the heat. On a gas grill with two burners, that means cooking over the side of the grill that is not turned on. On a one-burner gas grill, cook on low setting. On a charcoal grill, it means the food is cooked over a drip pan and not directly over the coals. If desired, tie or skewer the legs together before grilling.

Nutrition

425 Calories, 24g Total Fat, 47g Protein, 5g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
425
Calories from Fat
215
Total Fat
24g
37%
Saturated Fat
7g
35%
Cholesterol
150mg
50%
Sodium
490mg
20%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
3g
Protein
47g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
16%
16%
Exchanges:
7 Lean Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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