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 lb. whole chicken, washed and dried Vegetable oil Beer Can Chicken Rub 1 (12-ounce) can beer Directions for the chicken rub: In a small bowl mix all the 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 your grill to medium-high heat. Rub the chicken and its cavity down with the 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 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.
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