A unique method of cooking chicken on the grill. The seasoning rub on the chicken yields crisp flavorful skin, while cooking the bird over a beer can keeps the meat tender and juicy.
10m
PREP TIME
1hr 30m
COOK TIME
280
CALORIES
7
INGREDIENTS
Servings: 10
Ingredients
- 2 tablespoons Lawry's® Seasoned Salt
- 2 tablespoons packed brown sugar
- 2 teaspoons Lawry's® Garlic Powder
- 2 teaspoons McCormick® Coarse Ground Black Pepper
- 1 whole chicken, about 5 pounds
- 1 tablespoon olive oil
-
1
can
(12 ounces)
beer
![substitution]( "substitution")
Substitutions available
- soda
INSTRUCTIONS
- 1 Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill.
- 2 Mix seasoned salt, sugar, garlic powder and pepper in small bowl. Rub chicken with oil. Rub cavity with 1 tablespoon of the seasoning mixture. Sprinkle remaining seasoning mixture under skin and over surface of chicken.
- 3 Remove about 1/4 cup beer and poke 2 holes in top of can. Hold chicken upright (legs pointing down) and insert opened beer can into cavity. Stand chicken in upright position on unlit side of grill. Position legs to best support chicken (similar to a tripod). Close lid.
- 4 Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh). Remove chicken from can before serving.
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
