2 t salt
2 t packed brown sugar
2 t paprika
1 t dry mustard
½ t black pepper
½ t dried thyme
¼ t garlic powder
1 12-ounce can beer (Coke works just as well and gives just a hint of sweetness)
1 3 to 4 lb chicken
2 T butter or margarine, softened
1 lemon quarter
For rub, in a small bowl, combine salt, brown sugar, paprika, dry mustard, pepper, thyme
and garlic powder. Drink about half of the beer from the can. Add 1 tsp of the rub to
the half full can (beer will foam up). Remove neck and giblets from chicken. Sprinkle 1
tsp of the rub inside the body cavity. Rub the outside of the chicken with butter and
sprinkle with the remaining rub. Hold the chicken upright with the opening of the body
cavity at the bottom and lower in onto the beer can so that can fits into the cavity.
Pull the chicken legs forward so the bird rest on its legs and the can. Twist wing tips
behind back. Stuff the lemon quarter in the neck cavity to seal in steam.
For a charcoal grill stand chicken upright on grill rack, cover and grill for 1 ¼ to 1 ¾
hours or until chicken is no longer pink (180 degrees in thigh muscle). If necessary, tent
chicken with foil to prevent over-browning. (For a gas grill, preheat grill then reduce
heat to medium. Adjust for indirect cooking. If necessary, remove upper grill rack so
chicken will stand upright. Grill as above.) Holding chicken by the can, carefully remove
it from grill. Cover with foil; let stand for 10 minutes. To pull the can from the chicken
use a hot pad to grasp the can and heavy tongs to grasp the chicken.
You can purchase a stand from almost any store that sells grills, and it makes it much easier.