Prep time: 15 minutes
Total time: 30 minutes
for the dry rub:
(makes 1/2 cup dry rub total)
2 tablespoons coarse sea salt
2 tablespoons fresh ground pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon sweet paprika
for the chicken:
1 whole chicken (3-4 pounds is best)
1 can cheap domestic beer (or a 6 pack: 1 beer for chicken 5 for drinking)
1. First, make the dry rub by mixing all ingredients together.
2. Wash chicken and pat until dry. Remove giblets. Add the dry rub all over the chicken (both inside and out), making sure to get it under skin wherever possible.
3. Now, prep charcoal grill for indirect cooking at medium heat (approximately 350° F degrees). Place drip pan underneath the area where the chicken will be placed.
4. Pour half of the beer into the drip pan and insert the can with the remaining beer into the chicken so it sits with legs down and wings up. Tuck the wing tips back to prevent excessive burning.
5. Place chicken on cooking grate, allowing it to stand straight up using beer and ends of legs to form a tripod.
6. Cover grill and cook for approximately 1-1.5 hours or until the internal temperature reaches 165° F degrees (if you don't have a thermometer, poke a thigh, and if the juices run clear, you are done.)
7. Rotate the chicken every 15-20 mins during cook time. Keep covered otherwise. Allow chicken to rest for about 10 minutes before carving.