Pat's Beer Can Grilled Chicken

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Awesome chicken. Extremely moist and rub was legit. Definitely will make again. I use a charcoal grill, so it stays pretty hot. Took about an hour to cook a five pound bird. Check temperature at roughly 45 minutes.

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AMAZING ... AMAZING! I USED 1/2 THE AMOUNT OF RUB AND IT WAS PLENTY SEASONED!!! WILL BE MY NEW FAVORITE RECIPE!

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So very good. I cut the salt a bit and use the rub on pork too.

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Great summer recipe! We live in Seattle in a beautiful 1920's building with only one BBQ.....the grill is always in demand and space is limited so we put the chickens on the lower rack of our oven and....all I can say....SUPERB! Next weekend I'll be quicker to the grill and I'm sure those birds will be even tastier! 5 stars on this one! Thanks!

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This was so good. We really loved the flavors in the rub.

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I've never made any of the Neeley's recipes before, but this chicken was fabulous! I've been dreading making dinner lately because I've been stuck in a recipe "rut" so to say. This was my first time making a whole chicken, and it was SO easy!! I didn't put quite as much cayenne into the rub since I have young children, but it was still a bit spicy. However, I love spice so it was perfect to me. I also added about two tablespoons of brown sugar to the rub. I cooked the chicken on my grill in a cast iron skillet, about 30 minutes in I threw in 5 medium sized red potatoes cut into large chunks and added 1/4 cup of extra beer and 2 teaspoons of salt onto them. Then when there was about 30 minutes left I added baby carrots and large onion chunks to the skillet and tossed it.. This was one fabulous meal, I will definitely be making this again!!

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It was delicious...really juicey! My family loved it.

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Great dish for any occasion!!

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super good! i added a little brown sugar to the rub to get a little sweetness

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What a great tasty rub! I've made beer can chicken before with store bought blends but always prefer making my own blend to control salt content. I halved the salt in this recipe and cooked the chicken on the Weber. This rub is a keeper!!