recipe | 6.4.2025
Beer Can Chicken with Nashville Hot Dry Rub
Serving Size
4
Cook Time
01:00
Difficulty
Easy
Measurement
Imperial US
Who says grilled chicken needs to be boring? A summer classic, beer can chicken, gets leveled up with the sweet and spicy punch of Nashville hot dry rub. Any cheap light beer will work for this recipe, so put your money where your wine is!
Note: try to use a standard sized 12 oz can of beer, rather than a slim can, as the standard can will be sturdier during cooking.
Ingredients
- 1 ea 3-4 lb Fryer Chicken, whole, giblets removed, excess fat trimmed
- KPR Nashville Hot dry rub, as needed
- 1 can (12 oz) of light beer
Directions
- Place whole chicken on a sheet tray lined with parchment paper. Season generously all over with dry rub, inside and out. Place in refrigerator and allow to marinate for at least 4 hours, up to 24 hours.
- When ready to cook, set your grill for indirect heat cooking. Pour yourself a glass of Priest Ranch Double Barrel and remove chicken from the refrigerator.
- Open a can of beer and on the same sheet tray that the chicken is on, stand the chicken up and carefully place it on top of the opened beer, so about 75% of the can is inside the cavity of the chicken. The legs should rest on the sheet tray while the chicken sits upright.
- Carefully put entire tray onto your grill, on the side of the grill that does not have any direct heat source underneath it.
- Maintaining a temperature between 365-385F roast the chicken until the skin is crispy, and an instant read thermometer inserted into the thickest part of thigh registers 165F.
- Remove from the grill and allow to rest for 15-20 minutes before removing from the can and carving. Enjoy with another glass of wine!
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