Root Beer Can Chicken
3-4lb chicken, neck and giblets removed
1 can root beer
grapeseed oil (or vegetable or canola oil)
For the rub:
1 Tablespoon garlic powder
3/4 Tablespoon salt
1/2 Tablespoon pepper
2 teaspoons smoked paprika
2 teaspoons onion powder
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
- Preheat grill over high heat until it reaches 325 degrees then turn down to medium-high to maintain temperature. Combine all rub ingredients in a small bowl then mix to combine.
- Pour out half the can of root beer then add 1 teaspoon rub mixture into the can while holding it over the sink as it will foam and over flow a bit. Place root beer can on a plate then set aside.
- Pat chicken dry with paper towels then rub all over with oil. Season the inside with a couple big pinches of the rub then season the outside (may not need it all.) Place chicken over root beer can then transfer to the grill over indirect heat – meaning don’t place the chicken directly over the flame.
- Put the lid down then grill for 45 minutes – 1 hour and 15 minutes, or until an instant-read thermometer placed into the thickest part of the breast reads 160-165 degrees, keeping the temperature between 325 and 340 degrees during cooking time (it doesn’t have to be precise.) Do not lift the lid for at least the first 40 minutes as the grill will take a long time to heat back up.
- Use tongs to transfer the chicken and root beer can to a plate then let rest for 5 minutes before slicing and serving. Be very careful as the root beer can will be HOT!
- TIP: if your grill does not have a grease trap, place a disposable pie tin or one made out of heavy-duty foil under the grates to check the chicken drippings.
This rub is so, so good. The perfect mix of salty, smoky, and savory. And that skin? SO crispy!