On The Grill

1. Preheat the grill on medium (350°F-375°F). If using charcoal, arrange the coals on one side of the grill.

2. In a small bowl combine the salt, sugar, paprika, pepper, and garlic powder.

3. Season the chicken inside and out with the spice blend. Pour out (or drink) half of the beer and secure the chicken cavity over the beer can, pressing down until only 2-inches of the can is showing at the bottom.

4. Set the chicken-topped can (right side up) on one side of the grill. Turn off the burners directly under the chicken. (If using a charcoal grill, avoid placing the chicken directly over the hot coals. Cover the grill. Cook until chicken reaches an internal temperature of 165°F on the thickest part of the thigh, about 90 minutes.

5. Transfer the chicken to a cutting board. Let the chicken rest for 10 minutes before carving.

In the Oven

1. Preheat the oven to 375°F with a rack in the lower ⅓ of the oven.
2. In a small bowl, combine the salt, brown sugar, paprika, pepper, and garlic powder.
3. Season the chicken inside and out with the spice blend. Pour out (or drink) half of the beer and secure the chicken cavity over the beer can, pressing down until only 2-inches of the can is showing at the bottom.
4. Set the chicken-topped can (right side up) into a cast iron skillet or baking dish. Roast the chicken 15 minutes per pound, or until internal temperature taken at the thickest part of the thigh reaches 165°F on an instant-read thermometer, and the juices run clear.
5. Begin checking for doneness when 20 minutes remain.
6. Remove the skillet from the oven, carefully lay the chicken flat, breast side up, on the skillet or in baking dish and remove the beer can.
7. Turn on the broiler and return the chicken to the oven. Broil until the skin is browned and crispy, 5-8 minutes.
   Transfer the chicken to a cutting board; let rest for 10 minutes. Carve and serve.

Note: Serve with your favorite sauces. We suggest buttermilk ranch, chimichurri or romesco.