The Greatest Beer Can Chicken You'll Ever Make

Ingredients 0/15

Step 1

Gently heat your grill to medium. If you’re using charcoal, push the coals to one side to create an area with indirect heat. Pour a stout beer into an empty 12-ounce soda can and add a few Thai chilies and garlic cloves right into the can. In a small bowl, mix together brown sugar, dry mustard, garam masala, kosher salt, black pepper, cayenne, cumin, cinnamon, onion powder, garlic powder, and a pinch of nutmeg.

Step 2

Give the chicken a quick rinse and then rub the spice mix all over the skin, making sure it’s nicely coated. Carefully place the beer can on the grill, then set the chicken upright on top of the can so it’s sitting steady. Close the lid and let it cook over indirect heat for about 45 minutes, or until the juices run clear and a meat thermometer inserted into the thickest part of the breast reads 165°F (75°C). When it’s done, take the chicken off the grill and let it rest for about 10 minutes before carving and serving.