Place all rub ingredients in a medium sized bowl and mix thoroughly. Break up any lumps with a whisk.
Prepare the Chicken
Use about ½ of the rub to liberally coat the chicken, inside and out. Note: If the skin is dry, you can rub a teaspoon of olive oil over the skin before adding the mix. The oil will help the mixture stick.
Pour your favorite beer in the cup of the beer can chicken holder
Gently place the chicken over the cup in the holder
Grill the Beer Can Chicken
Set the grill for direct heat and stabilize the temperature to around 350 degrees
Place the chicken in the middle of the grill, close the lid and monitor the temperature
Cook until the internal temperature reaches 165 degrees. It should take 1.5 - 2 hours depending on the size of the chicken.
Cooking in the Oven
Preheat the oven to 425 degrees.
Use about ½ of the rub to liberally coat the chicken, inside and out. Note: If the skin is dry, you can rub a teaspoon of olive oil over the skin before adding the mix. The oil will help the mixture stick.
Open up the can of beer, place in the holder and the place the seasoned chicken on top. Place in the oven at 425 for about an hour to an hour and quarter. Always check internal temperature to be at 165 degrees.
Notes
No Chicken Holder:If you do not have a beer can chicken holder, use an open can of beer and set the chicken/beer can on a disposable grilling pan on the grill.Beer Choice: Use whatever beer you like. You might see that lagers are a popular choice for beer can chicken but you will have the most luck using what you love. Freezer Friendly: This is a great recipe to make on the weekend and divide up into meal prep lunches for the freezer. Livers/Gizzards: Wait until there is 20 - 30 minutes left on the grill, sprinkle them with the same seasoning that you rubbed on the chicken, and let them cook. Rub Choices: Feel free to substitute any rub you like or even just herbs. Allow to Rest: Remember to allow time for the chicken to sit on the counter after you remove it from the grill for 10-15 minutes on the counter to allow all of the juices to stay in the meat. Think of this as standard practice when grilling.