Serves 4-6



  • 1 (4-pound) whole chicken
  • 2 tbsp vegetable oil
  • 2 tbsp salt
  • 1 tsp black pepper
  • 3 tbsp of your favorite dry spice rub
  • 1 can (16oz) Hants Down Pilsner


Step 1 – Remove neck and giblets and discard. Rinse chicken inside and out, and pat dry. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside

Step 2 – Open Hants Down Pilsner can and take several gulps (make them big gulps so that the can is half full). 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

Step 3 – Cook the chicken over medium-high, indirect heat (i.e. 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 oF in the breast area and 180oF in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving

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