Hey guys! I know a lot of you are probably going to grill this Fourth of July! The Austin household is, too! I'm hankering for some juicy chicken and I thought I would share with you guys my husband's recipe for Beer Can Chicken. The great thing about this recipe is, well, beer of course, but you can use any kind of spices for the rub that you like. Spicy or sweet, it's up to you.


1 4lb whole chicken (we use a roaster) leave the skin on!
2 tablespoons vegetable or olive oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub - We like to use mined garlic, 2 fresh sprigs of rosemary, dried thyme, lemon juice and  paprika. Make enough for the rub on the chicken but save some to put in the beer can too!
1 can beer

Cooking that bird

Remove neck and giblets from chicken , yuck! Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Put some of your rub int the beer can. Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat ( no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees in the breast area and 180 degrees in the thigh. Remove from grill and let rest for 10 minutes before carving.

It's easy and the chicken is always so juicy and delicious. Have a great Fourth of July from our family to yours!