A flavorful and juicy grilled chicken recipe infused with beer and spices, perfect for a summer barbecue.
Combine all the spices in a bowl to create the spice rub.
Mix the spices thoroughly to ensure an even distribution of flavors.
Loosen the skin of the chicken around the breast and thighs.
Be gentle to avoid tearing the skin, which helps retain moisture during cooking.
Rub the spice mixture under the skin and all over the chicken.
Ensure the rub is evenly distributed for consistent flavor.
Pour out half of the beer and add the garlic cloves and lemon to the can.
Use a can opener to create additional holes in the top of the can for better steam release.
Place the chicken upright over the beer can and position it on the grill.
Ensure the chicken is stable to prevent tipping over during cooking.
Grill the chicken over indirect medium heat for 1 to 1.5 hours, or until the internal temperature reaches 180°F.
Monitor the grill temperature to maintain consistent cooking.
Let the chicken rest for 10 minutes before removing it from the beer can.
Resting allows the juices to redistribute, keeping the meat tender.
Carefully remove the chicken from the beer can and carve it for serving.
Use tongs and a steady hand to safely remove the chicken from the can.
