For the Spice Rub:
- ¼ cup Kosher salt
- 2 Tbsp. Ground black pepper
- 1 Tbsp. Granulated garlic
- 1 Tbsp. Granulated onion
- 1 Tbsp. Ground cumin
- 1 Tbsp. Smoked paprika (or regular paprika if smoked isn’t available)
- 2 tsp. Dried thyme leaves
- 2 tsp. Dried oregano
Mix all Spice Rub ingredients together in a small bowl until well-blended and set aside.
For the Chicken:
- 1 4 lb. Chicken
- 1 12 oz. Can of flavorful beer, room temperature
- 2 Large garlic cloves, peeled
- Above Spice Rub, as needed
- 1 Tbsp. Olive oil
- 2 cups Wood chips soaked in a beer and water mixture for at least 1 hour, then drained
- 1 9-inch Disposable aluminum pan
- 1 Small onion, peeled
Pop the tab off the beer can and pour about half into the disposable aluminum pan Using a can opener, make several additional holes in its top, push the two garlic cloves through, and set the can aside.
Tuck the tips of the wings behind the chicken’s back. Sprinkle some of the Spice Rub inside the body cavity and some inside the neck cavity of the chicken. Drizzle the olive oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the entire exterior of the bird with enough of the Spice Rub to create an even, generous coating.
Place the can of beer in the center of the aluminum pan. Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Replace any of the Spice Rub that may have fallen/rubbed off and plug the top of the chicken with the onion/wedge.
Use a gas grill or set up a charcoal grill for indirect grilling, light the charcoal and allow to burn until just covered with gray ash. If using a gas grill, preheat on high, then reduce the heat to medium.
Carefully transfer the Beer Can Chicken assembly to the prepared grill away from direct heat. Cover the grill and cook the chicken (turning the pan once to insure even browning) until the skin is a deep golden brown and cooked through (about 165ºF on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone); 1¼ to 1½ hours.
Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. Let the chicken rest for 5 minutes, and then carefully lift it off the can. Take care to not spill the hot beer on yourself. Halve, quarter, or carve the chicken and serve.