About this recipe

The ultimate backyard showstopper — a whole chicken seasoned with a smoky, savory spice rub, then cooked upright on a half-full beer can so it steams from the inside while roasting on the outside. The result is impossibly juicy, fall-off-the-bone meat with crispy, golden skin. It looks impressive, but the method is forgiving and nearly foolproof. Great for weekends, cookouts, or any time you want a whole roasted chicken with a little extra flair.

Instructions

1. 1

   In a small mixing bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, dried oregano, and cayenne pepper (if using). Mix well and set aside.

2. 2

   If using a grill, preheat it to ^[medium-high indirect heat] (about ![375°F]): light burners on one side only, or push charcoal to the sides. If using an oven, preheat to ![375°F] and place a rack in the lower third.

3. 3

   Pat the chicken completely dry with paper towels — this is the key to crispy skin. Drizzle the olive oil all over the outside of the chicken and rub it in with your hands.

4. 4

   Season the inside of the cavity with 1 tsp kosher salt. Then apply the spice rub generously all over the outside of the chicken, including under the skin over the breast if possible. Press it in firmly so it adheres.

5. 5

   Open the lager beer can and pour out (or drink) about half of it — roughly 6 oz — so the can is half full. Drop the smashed garlic cloves into the can. The liquid will steam and flavor the chicken from the inside.

6. 6

   Place the lager beer can on a sturdy, oven-safe surface (a small baking dish or cast iron skillet works great to catch drips). Carefully lower the chicken cavity-first over the upright lager beer can so the chicken is sitting upright, using the can and its two legs as a tripod for stability.

7. 7

   Transfer the whole setup — chicken on can in the pan — to the grill over the unlit burners (indirect heat), or to the oven. Cook with the lid closed (grill) or oven door shut for 60–75 minutes, until the thickest part of the thigh (not touching bone) reads %[165°F] on an meat thermometer.

8. 8

   Carefully remove the chicken from the heat — the can and juices will be extremely hot. Use tongs and a sturdy spatula to transfer the whole assembly to a cutting board. Let it rest, still on the can, for 10 minutes before removing the can and carving.

9. 9

   Carefully slide the chicken off the lager beer can (grip the can with tongs — it will be very hot and may still have liquid inside). Carve the chicken and serve immediately.