• 4 – 5lb Whole Chicken
  • 3 sprigs thyme (1/2 chopped)
  • 2 cloves garlic (minced)
  • chives (1/2 chopped)
  • 1/2 tsp salt
  • Rosemary leaves (1/2 chopped)
  • Parsley (chopped)
  • 2 tbs garlic powder
  • 1 tsp Ground black pepper
  • 1 can of dark beer



  1. Rinse chicken inside and out in cold running water.
  2. Combine all rub ingredients.  Rub chicken with herb mixture.  Place extra sprigs of parsley, chives, rosemary and thyme inside body cavity.
  3. Refrigerate chicken in 2 gallon Ziploc bag for 2 hours.
  4. Preheat gas grill or light charcoal.  Turn grill down to indirect medium heat.   Push charcoal to edges of grill.
  5. Insert ½ full beer can in chicken body cavity.   Balance chicken on beer can on grill grate.  Cover and cook for 1½ – 2 hours.
  6. Check internal temp with a meat thermometer (180F).
  7. Carefully remove chicken from grill, using metal spatula (under beer can) and tongs.
  8. Do not spill hot beer on yourself!!!  Allow chicken to rest on beer can for 10 minutes.   Remove beer can and carve.




Memphis Rub

1/2 tsp Celery Salt, 1 tsp Paprika, 1 tbs dark brown sugar, 1 tsp ground black pepper, 1/8 tsp Cayenne, 1 tsp dry mustard, 1 tsp garlic powder, 1 tbs onion powder

South Western Rub

1 tbs Chili Powder, 1 tbs garlic powder, 1 tsp cumin, 1 tsp salt, 1 tbs brown sugar, 1 tsp ground black pepper, ¼ tsp allspice

Lemon Garlic Rub

Juice of 1 lemon, 2 cloves minced garlic, 3 tbs Olive oil.  Coat inside and outside of Chicken with first three ingredients, then rub with dry ingredients listed below: 1 tsp Paprika, 1 tbs Sea Salt, ½ tsp Coriander, ½ tsp Cumin, ½ tsp Ginger, 1 tsp ground black pepper.

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