Copyright Culinary School of the Rockies 2007 Reprinted with permission.
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Rinse chicken and pat dry.
Mix brown sugar with dry spices.
Rub the chicken with olive oil and then rub in spices. Season with salt & pepper to taste.
Hold the chicken upright and place it on top of the beer can so that it easily slides into the cavity. Use the legs to balance the chicken upright on the grill.
Stand the chicken over medium high heat away from direct flame. Close the lid and grill the bird for 1 hour to 1 hour 15 minutes – or until golden.
Transfer the chicken (minus the beer can) to a warm platter and let it rest at least 5-10 minutes before carving. Serve.