Pat's Beer Can Grilled Chicken Recipe

Ingredients
Beer Can Chicken Rub:

    * 2 tablespoons smoked paprika
    * 2 tablespoons salt
    * 2 tablespoons onion powder
    * 1 tablespoon cayenne pepper
    * 1 tablespoon ground cumin
    * 2 teaspoons dried thyme
    * 2 teaspoons dried oregano
    * 2 teaspoons black pepper
    * 2 teaspoons garlic powder

For the Chicken:

    * 4 pounds chicken, washed and dried
    * Vegetable oil
    * Beer Can Chicken Rub
    * 1 (12-ounce) can beer

Directions

For the chicken rub:

In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

For the chicken:

Preheat your grill to medium-high heat.

Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.