Ingredients:

  • 2 tbsp (25g) Brown sugar, packed
  • 1 tbsp (8g) Smoked paprika
  • 1 tbsp (10g) Garlic powder
  • 1 tsp (2g) Onion powder
  • 1 tsp (2g) Cayenne pepper
  • 2 tsp (12g) Kosher salt
  • 1 tsp (2g) Cracked black pepper
  • 4 cloves Garlic, minced into a paste
  • 2 tbsp (28g) Unsalted butter, softened
  • 1 tsp (1g) Fresh thyme, chopped
  • 1 Whole chicken (approx. 4 lbs / 1.8kg), giblets removed
  • 1 can (12 oz / 355ml) Lager or Pilsner beer, room temperature
  • 3 cloves Fresh garlic, smashed
  • 1 sprig Fresh rosemary

Instructions:

  1. Pat the chicken extremely dry with paper towels to ensure the skin can become crispy. Remove any giblets from the cavity.
  2. Carefully loosen the skin over the breast and thighs with your fingers, being careful not to tear it.
  3. Mix the minced garlic, softened butter, and chopped thyme into a paste. Spread this paste directly onto the meat underneath the skin.
  4. Combine the brown sugar, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Apply this dry rub generously over the entire exterior of the bird.
  5. Open the beer can and pour out (or drink) approximately one-third of the liquid. Drop the smashed garlic cloves and rosemary sprig into the remaining beer.
  6. Place the beer can into a beer can chicken holder. Lower the chicken onto the can so it sits upright, using the legs and the holder to form a stable tripod.
  7. Preheat your gas grill for indirect cooking at 350°F (175°C). Place the chicken holder on the cool side of the grill.
  8. Close the lid and cook for 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reaches 160°F (71°C).
  9. Carefully remove from the grill and let the bird rest for 15 minutes before carving to allow juices to redistribute.