2 - 3 tablespoonsLindy's Sweet and Spicy Rub (see notes*)or as needed.. Substitute your favorite rub in place of homemade.
Kosher salt
1 (12 ounce can) beerlager, IPA, or similar, or soda
Instructions
Prep the Chicken
Remove the giblets and pat the chicken dry inside and out.Season generously with salt, then coat evenly with the spice rub, including inside the cavity.Let stand at room temperature for 30 minutes - this allows the rub to adhere.
Prepare the Grill (Indirect Heat)
Set your grill for indirect cooking at about 350ºF.Place a drip pan under the cooking area.
Prep the Can
Open the beer can and then using a "church key" opener, make 2 or 3 additional holes. Pour off the top inch.Add 1 tablespoon of the rub into the can.
Position the Chicken
Place the chicken over the can so it stands upright (use a stand if you have one). Position it on the grill over indirect heat.
Grill
Close the lid and cook for about 1 to 1/12/ hours, or until the internal temperature reaches 165ºF in the thigh.
Rest and Serve
Carefully remove the chicken; let rest 5 - 10 minutes. Remove and discard the can (be careful, the liquid will be hot). Carve and serve.
Notes
Nutritional facts may not be 100% accurate. They are based on a 4 ounce serving of breast meat without skin.Find the recipe for Lindy's Sweet and Hot BBQ Rub here.A can holder for the chicken makes the process a whole lot easier.