Beer Can Chicken with Code 3 Spices Rescue Rub

Beer Can Chicken with Code 3 Spices Rescue Rub


1 whole chicken (4 to 5 pounds)
3 tablespoons Code 3 Spices Rescue rub (divided)
2 tablespoons Dierbergs olive oil
1 can (12 ounces) 4 Hands Single Speed beer


Remove and discard giblets from chicken cavity. Use fingers to gently separate skin from breast meat. Rub half of the Rescue Rub under skin. Rub olive oil over outside of bird; sprinkle remaining Rescue Rub over outside and in cavity of bird.

Open beer can; remove half the beer. Place beer can on cutting board; lightly coat with no-stick cooking spray. Slide chicken over beer can so chicken stands upright. (The drumsticks and beer can form a tripod to steady the chicken.) Place chicken on grid over medium-high indirect heat; cover and grill until internal temperature of breast meat is 165°F., about 1 to 114 hours.

Carefully remove chicken and can from grill; be careful not to spill beer. Let stand 10 minutes before lifting chicken off of beer can. Cut into serving pieces or shred.


If beer is not your thing, try cola, root beer, or even wine!

Servings: 4
Serving Size: Per 3-ounce cooked portion (meat and skin)

Per Serving
Calories: 308
Cholesterol: 75 mg
Fat: 18 g
Sodium: 1420 mg
Carbohydrates: 9 g
Protein: 23 g
Fiber: 0 g