Spice Rubbed Beer Can Chicken

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This recipe is really good. However, I still prefer to keep it simple. So I will continue to stick with my never fail method of beer can chicken where the rub is simply just salt and peppering the inside and out of the chicken (and sometimes randomly adding other spices that sound good at the time. Then smoke it with your choice of wood and brushing on melted salted butter every 15 minutes to get the skin extra golden and crisp. Also, it's a must to eat it with southern white sauce (vinegar and real mayo with salt and pepper to taste.

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Ladies, If you ever want something built, bought or removed.. then make this recipe and your husband/boyfriend will be at your mercy. This chicken in so delicious, and dancing around with the chicken as you handle it on the beer can was hilarious. One note, I used an English Ale which added a distinct woods taste to the chicken... Enjoy! Bon Appetite!

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Very east and very moist. Have already put this into the recipe file.

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We've made this about 10 times over the last three years -- always comes out perfectly on the grill. I make up batches of the rub recipe (without the liquids, and keep it in the cupboard. In the winter, when we don't typically grill, I'll sprinkle the rub on bone-in breasts and bake in the oven at 400 degrees for 45 minutes. Everyone we've ever served has loved this recipe.

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My family doesn't eat turkey for thanksgiving so we gave it a whirl. Rave reviews. And I did the oven version. I made my own rub using the same 8tbsp quantity. Stuck it on the beer can and let it cook for about 1:45 min until it was crisp all over.

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Frickin yummy!!

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The BEST, BEST recipe for this I have ever seen and seriously worth it. Was a HUGE hit will my husband (who is a huge critic of good roast chicken, my 5 year old, my 3 year old and my 1 year old. Definitely doing this at least once a week for the rest of my life! Thank you George Duran!!!! Note: Eyeballed most of the spices and measurements but the lemon zest is really important! I used a 1/2 can of sprite and grilled on low for 3 hours on a beer can holder on top of a disposable pie pan. SO EASY!!!!

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Love this recipe. You can use any homemade or store-bought dry rub with it. I would recommend ditching the beer can, though, and buying a beer can chicken stand instead. It's easier to balance the chicken, plus I worry about toxins from the beer can - beer cans have an epoxy liner that contains bisphenol-A, which is an ingredient that should not be heated up, as it is a hormone disruptor when ingested in food. If you buy the stand, you can just pour in the beer or even wine. Also, the stand I have has a tray at the bottom, so you can roast some potatoes or veggies in the chicken drippings. It's nonstick, and cleans up nicely in the dishwasher.

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This is easily the most tender, juicy chicken I've ever made. I am typically not a fan of breast meat because I find it too dry, but every part of this bird was delicious!

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Tried this in the oven.... It was okay. Need to try on the grill!