Citrus-Salt Rubbed Beer-Can Chicken


Citrus-Salt Rub:

Zest of a lemon (about 2 teaspoons) Zest of half an orange (about 2 teaspoons) 3 teaspoons Morton kosher salt Pinch of cayenne pepper Pinch of granulated garlic 1 4-5 pound roasting chicken, preferably organic Olive oil 1 12-ounce can of beer or 12-ounces of white wine Citrus-Salt Rub above


Grilling Method: Indirect/Medium Heat

In a small bowl, stir the rub ingredients until well combined. Set aside for rubbing chicken.

Remove neck and giblets and rinse chicken inside and out if desired; pat dry with paper towels. Coat chicken lightly with oil and season inside and out with 2/3 rds of the Citrus-Salt rub. Set aside.

Open beer can, pour out about ¼ cup of the beer and make an extra hole in top of the can with church key can opener. Alternatively, pour beer into the Chicken Sitter or pour 12-ounces of wine into the Chicken Sitter. Sprinkle the remaining dry rub inside beer can or Sitter. Place beer can in center of cooking grate and ""sit"" chicken on top of the beer can. The chicken will appear to be ""sitting"" on the grate.

Cook chicken for 1 - 1½ hours or until the internal temperature registers 165ºF in the breast area and 180ºF in the thigh. Remove from grill and let rest for 10 minutes before carving.

Note: When removing from grate, be careful not to spill contents of beer can or Sitter, as it will be very hot.