Beer can chicken is a tradition that you will find at many barbecues. The beer adds a sweetness and juiciness to the chicken that is truly unmatched. This recipe kicks up the flavor a step further with the addition of a Kansas City style rub.
Start off by soaking the cherry wood chips in water for about an hour.
In a small bowl, combine your paprika, salt, black peppercorn, and cayenne powder. Open your beer, and pour out (or drink) half of the liquid. Add one teaspoon of the mixture into the can, add it slowly as the beer will likely foam. Place the can on a metal baking sheet or metal tray. Set it aside.
Grab your whole chicken. Remove the giblets from inside the body cavity and brush the vegetable oil over the entire chicken. Pat generously with the remaining spice mixture from step 2. After preparing the chicken, grab your half beer can, and insert the beer can into the cavity with the legs at the bottom, and the chicken should stand upright. Place it back onto the metal tray/baking sheet.
Prepare your grill and bring to a medium heat, about 350. Drain your water from the cherry wood chips and add them to your grill.
Add the chicken onto the grill and allow to cook for about 90 minutes, or until the internal temperate reaches 165 in the breast or 180 in the thigh. After, remove from the grill and let rest for 10 minutes.
With protective gloves, remove the can from the chicken. Use the contents of the can to baste the chicken.