Tender, falling-off-the-bone, moist on the inside, crispy on the outside, that's what you get with beer can chicken.
1 tablespoon paprika
1 tablespoon mild chili powder
1 tablespoon garlic powder
1 tablespoon brown sugar
½ tablespoon cumin
½ tablespoon mustard powder
1 teaspoon oregano
1 tablespoon sea salt
½ tablespoon black pepper
3-4 pound whole chicken
1 12-14 ounce can of beer
Pre-heat oven to 400 degrees rack on the bottom.
Rinse the chicken inside and out. Pat dry.
Rub the chicken inside and out with the spice rub.
Open the beer can and remove about a quarter of the contents. Add 2 tablespoons of the spice rub to the remaining beer.
Place the beer can in the center of a roasting pan. Arrange the chicken on the can so that the two legs form a stable tripod with the beer can.
Roast chicken in oven at 400 degrees for 30 minutes. Reduce the heat to 350 degrees and continue to roast for about an hour and a half or until the interior temperature at the thigh joint is 165 degrees and the juice runs clear.
Remove from oven using tongs to separate the chicken from the can. Let chicken sit 10 minutes before serving.
Combine the beer remaining in the can with the pan drippings and simmer to make a slightly thickened sauce.