Pat'S Beer Can Grilled Chicken

• Chicken Rub
• 2 tablespoons smoked paprika
• 2 tablespoons salt
• 2 tablespoons onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cumin
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• FOR THE CHICKEN
• 4 lbs whole chickens, washed and dried
• vegetable oil
• 1 (12 ounce) can beer, any kind

1. FOR THE CHICKEN RUB:
2. In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
3. FOR THE CHICKEN:
4. Preheat your grill to medium-high heat.
5. Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remember to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165u0b0F Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

chicken rub, paprika, salt, onion powder, cayenne pepper, ground cumin, thyme, oregano, black pepper, garlic, chicken, whole chickens, vegetable oil

Taken from www.food.com/recipe/pats-beer-can-grilled-chicken-499255 (may not work)