Beer Can Chicken

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  2 tablespoons kosher salt
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  Brown sugar
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  Paprika, Ground
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  1 tablespoon freshly cracked black pepper
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  Garlic powder
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  Chicken Breast, Boneless Skinless
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  Beer, Lager

Instructions

1. 1Preheat the grill on medium heat (350°F-375°F). If using charcoal, arrange the coals on one side of the grill.
2. 2In a small bowl combine the salt, sugar, paprika, pepper, and garlic powder.
3. 3Season the chicken inside and out with the spice blend. Pour out (or drink) half of the beer and secure the chicken cavity over the beer can, pressing down until only 2-inches of the can is showing at the bottom.
4. 4Set the chicken-topped can (right side up) on one side of the grill. Turn off the burners directly under the chicken. (If using a charcoal grill, avoid placing the chicken directly over the hot coals. Cover the grill. Cook until chicken reaches an internal temperature of 165°F on the thickest part of the thigh, about 90 minutes.
5. 5Transfer the chicken to a cutting board. Let the chicken rest for 10 minutes before carving.