Beer Can Chicken

Beer Can Chicken

1 whole chicken

1 12 oz. can of gluten free beer

1 tbsp. chili powder

1 tbsp. onion powder

2 tsp. garlic powder

2 tsp. smoked paprika

2 tsp. brown sugar

1 tsp. poultry seasoning

1 tsp. black pepper

2 tsp. kosher salt

1/4 cup yellow mustard

Whisk together all the spices and the brown sugar. Take half of the beer out of the can and place it in a bowl. Set aside. In the can add 2 tsp. of the spice mixture. Pat the chicken dry. Rub the yellow mustard all over the outside and inside of the chicken. Evenly disperse the rest of the seasoning all over the inside and outside of the chicken. Use a cast iron pan and place the beer can in the middle of it. Take the chicken and place it on top of the beer can. Pull the legs forward to help it balance. Pour the remainder of the beer in the cast iron pan. On a charcoal grill, heated to about 425 degrees, cook the chicken for 1 1/2 to 2 hours. You can do the same in the oven if you do not want to use a grill. The bird is done when it reaches 165 degrees. Let the bird rest and cool for 20 minutes. Remove the beer can. Cut apart and enjoy!