Memphis Beer Can Chicken

Serves 5-6

Dry Rub Mixture:

1 tbsp. Kosher salt

1 Tbsp. chili powder

1 tsp. paprika

1 tsp. ground cumin

1 tsp. garlic powder

1 tsp. freshly ground black pepper

1 tsp. dried oregano leaves

In a bowl combine salt, chili powder, paprika, ground cumin, garlic powder pepper, and oregano.  Set it aside.

1 whole chicken weighing 4-5 pounds at room temperature

Canola oil as needed

3 tbsp. dry rub mixture

One-12 oz. can domestic beer

Remove giblets/liver from chicken and rinse under water.  Dry with paper towels.  Coat chicken with small amount of oil and season inside and out with 2 tablespoons of dry rub mixture.

Preheat grill using indirect cooking method on medium heat (350º).

Open beer can and pour out ¼ cup of beer. Using church key make hole in beer can and add remaining dry rub mixture inside.  Place beer can in center of preheated grill over indirect heat area.  Place chicken on top of beer can. 

Cover lid and cook for 1 to 1½ hours or until internal temperatures is 165º.  Remove chicken and rest for 15 minutes before carving.

To cook indoors:  preheat oven to 425 degrees.  Rub chicken with oil and spices inside and out.  Pour ¼ can of beer into large roasting pan.  Put remaining spices in beer can. Set beer can in center of pan and place chicken upright over beer can.

Roast for 1 hour to 1 hour and 15 minutes.  Using instant read thermometer test temperature in between breast and thigh.  Should be 165.