Ingredients

  • 1 5lb whole chicken
  • 1 12oz beer
  • 2 tbsp olive oil
  • 1 cup apple cider
  • 2 tbsp balsamic vinegar
  • 1 tsp brown sugar
  • 1 tsp garlic powder
  • 1/3 tsp onion powder
  • 1 tsp savory
  • 1/2 tsp cayenne pepper
  • 1 tsp chili powder
  • 1/4 tsp white pepper
  • 1 tsp paprika
  • 1 tsp dried mustard
  • 1 tsp kosher salt

Ready In 120 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Light the grill and heat it up to 375 degrees Fahrenheit.
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Step 2

  • To make the rub, grab a small bowl and combine the salt and pepper, brown sugar, garlic powder onion powder, cayenne, savory, paprika, and dried mustard.
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Step 3

  • Rinse the chicken and then dry thoroughly.
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Step 4

  • Add the rub all over the inside and outside of the chicken. Allow the chicken to sit at room temperature for 30 minutes before putting onto the grill.
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  • Length: 30 minutes

Step 5

  • Rinse the chicken and then dry thoroughly.
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Step 6

  • Add the rub all over the inside and outside of the chicken. Allow the chicken to sit at room temperature for 30 minutes before putting onto the grill.
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  • Length: 30 minutes

Step 7

  • Add one half can of beer, apple cider, olive oil, vinegar, and place into the spray bottle.
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Step 8

  • Pour the remaining beer into the cavity of the chicken roaster.
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Step 9

  • After carefully placing the chicken onto the roaster, place the roaster onto the grill out of the indirect heat.
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Step 10

  • After 10 minutes baste the chicken with the spray, and again after 15 minutes.
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  • Length: 25 minutes

Step 11

  • Continue to cook the chicken for an hour, or until the internal temperature registers 165 degrees.
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Step 12

  • Continue to baste with the spray every 10 minutes to help maintain moisture and so the chicken will not dry out.
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  • Length: 10 minutes

Step 13

  • Remove the beer can chicken from the grill after once again confirming the chicken has been fully cooked. Do this by using a thermometer inserted into the thickest part of the breast. 
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Step 14

  • Place the chicken on a serving pan and be very careful to not spill the liquid. Baste the chicken one ast time and then cover with foil for 10 minutes to seal the flavors before carving and serving.
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  • Length: 10 minutes