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Chicken Pat Neely's Beer Can Grilled Chicken Recipe

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This recipe for Chicken Pat Neely's Beer Can Grilled Chicken is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Beer Can Chicken Rub:
2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder

For the Chicken:
4 pound chicken, washed and dried
Vegetable oil
Beer Can Chicken Rub
1 (12 oz) can beer
Directions:
Directions:
For the chicken rub:
In a small bowl mix all ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

For the chicken:
Preheat grill to medium-high heat. Rub the chicken and its cavity down with vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165º. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

 

 

 

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