Today, I am going to demonstrate how to make a beer can chicken. This recipe can be done in the oven or on the grill, and today, we are going to be making it on the grill. One of the best parts about this recipe is the rub we are going to be putting on the chicken. To make this rub, you use one-quarter cup of paprika, one-quarter cup of kosher salt, a quarter cup of brown sugar, and two tablespoons of pepper. Mix that all together, and this is going to give you enough to make two different chickens, so we are only going to be using half the recipe today. The next step in this recipe is to take one and a half teaspoons of your rub and pour it onto the large cavity of the bird. That is one and a half teaspoons. Rub that all around in there so it gets all over, and then you need-you just need half a teaspoon in the neck cavity. After that, you are going to take one tablespoon of your favorite cooking oil and rub it all over the outside of the bird. This gets a little messy; that is okay. Using your hands is the easiest. Then we need one and a half tablespoons of the rub for the outside of the bird. Sprinkle it on; make sure you get it all over; flip him over; you need another half. The next step is to prepare the can of beer. Go ahead and open the beer and you want to get rid of half of it, so pour that into a glass. It does not have to be perfect. Then, with a standard can opener, you want to make a couple more holes in the top of the beer can. This is just to allow more steam to escape while you are grilling your chicken. Once that is done, add two teaspoons of your rub, straight into the can of beer. Now, this might foam up a little bit; that is okay. The next step is to put the chicken onto the can. Pick the chicken up by wrapping your hand around the back of the bird. Keep the can steady, and just slide the bird down onto the can. Once it is on there, pull the legs forward to help prop up the chicken. And, it is ready for the grill. To prepare your grill, turn all your burners on high, close the lid, and let it heat for twenty minutes to get it up to high heat. Once you have your grill preheated, carefully place your chicken onto the grill, but make sure you put it on a tinfoil pan so that it can catch any drippings. Set your grill up for indirect heat, and what that means is you want to leave one of your burners on, but turn the remaining burners off, and make sure that you place the chicken above the burners that are off. Go ahead and close the lid, and grill for one to one and a half hours. After an hour to an hour and a half, check the internal temperature of your chicken with an instant read thermometer. Place the thermometer in the thickest part of the thigh, and the temperature should read at least 170 degrees Fahrenheit. Once you know that the chicken is done, the easiest way to remove it is with two pair of tongs. Place one into the neck cavity of the bird and the other one down around the beer can. Gently lift it up and into a pan. Once the chicken has been removed from the grill, bring it inside, cover it with tinfoil, and allow it to rest for about fifteen minutes. This should increase the internal temperature from five to ten degrees more. Once you have allowed the chicken to rest for fifteen minutes, it is time to take the chicken off the beer can. Place your tong into the neck cavity of the bird, and with a paper towel, grab a hold of the bottom of the can, slightly twist it, and pull the beer can out of the chicken. Now, the can is going to be hot and the beer is going to be hot, so be very careful. Once the can has been removed from the chicken, your chicken is ready to carve and serve. For more information on chicken, visit RecipeTips.com.