Ken's Kitchen Home Recipes About Family Beer Can Chicken Ingredients 1 - 12 ounce can beer 1 - 4 lb. broiler fryer chicken 2 tablespoons - softened butter 1 - lemon quarter Rub: 2 teaspoons - packed brown sugar 2 teaspoons - paprika 2 teaspoons - salt 1 teaspoon - dry mustard ½ teaspoons - black pepper ¼ teaspoons - garlic powder ¼ teaspoon - thyme   Directions Preheat grill to Medium High Make your rub in small bowl by combine brown sugar, paprika, salt, dry mustard, pepper, thyme and garlic power. Drink or discard about a quarter of the can of beer (beer will foam up). Remove neck and giblets from chicken and wash and thoroughly dry it. Sprinkle the spice rub inside the body cavity and rub it in. Rub with outside of chicken with butter and apply the remaining spice rub. Hold the chicken upright with the opening of the body cavity at the bottom. Lower the chicken into the beer can so can fits into the cavity. Pull legs forward so bird rests on its legs and the can. Twist wing ups behind back. Stuff a lemon quarter or 2, in the neck to seal the steam in the cavity. Preheat to medium heat and adjust grill for indirect cooking. Place the chicken in an aluminum pan over the indirect heat. Watch for burning and occasionally turn the chicken. Cook until the internal breast meat is 175° (about 1 to ½ hours in covered grill). Remove chicken from grill, cover with foil and let stand 10 minutes before carving.   Bon Appétit!!