There are many versions of this recipe floating around the internet. I think the main reason is that it’s just fun to see that silly chicken sitting up! We have a wire rack that holds the can and stabilizes the chicken on the grill.
4 1/2 pound whole chicken
1 tsp light brown sugar
1 tsp onion powder
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp dry mustard
1 Tbsp ground sea salt
1 cup apple cider
1 Tbsp balsamic vinegar
1 12 oz can beer or fruit juice
1. Wash, dry, and season chicken generously inside and out with rub. Work mixture well into skin and under skin as much as possible. Set aside, covered, at room temperature for an hour. Pour about 1/3rd of the can of beer into a glass. Hmmm…what to do with a small glass of beer? Let the beer remaining in the can warm on the counter.
2. Carefully slide the cavity of the chicken in an upright position over the can. (The poor bird will look like he’s sitting on the can.) Place the sitting bird on the grill rack and close.
3. Smoke 2 to 2 1/2 hours at 250°, spraying with the basting spray several times, until the chicken is done and internal temperature is 180°.
4. Using tongs and oven mitts, carefully remove the chicken from the can. Let rest, tented with foil, for 10 minutes before carving.