How do you kick beer can chicken up a notch? Swap out that Budweiser for a specialty craft beer! When you get tired of burgers, hot dogs and ribs (or in addition to all those burgers, dogs and ribs!), a roasted chicken on the grill is a great way to shake things up at your yearly barbecues. Remember Memorial Day is just around the corner! This is the perfect way to celebrate.

Craft beer can chicken is one of the simplest recipes I know and it packs a lot of flavor, especially if you are using a floral IPA. This isn’t your typical dry, bland chicken breast! The flavor of the beer enhances the spice rub, leaving you with a tender, moist bird with perfectly crisp skin.

Plus, it’s a way to sneak in half of a craft beer into your day – who can say no to that?

INSTRUCTIONS: Preheat grill to approximately 400 degrees. If you are using an oven, preheat to 425 degrees and remove all oven racks except one, set to the lowest rung.

Combine chili powder, paprika, cumin, brown sugar, salt, pepper, red pepper flakes and garlic powder in a small bowl. Stir to combine. Remove the gizzards from the chicken and rinse with cold water, both inside and out. Pat dry with paper towels. Rub the entire exterior of the chicken with the spice mixture.

Place the half empty can on a solid surface and carefully lower the chicken over the can until the chicken fully covers the can. Set the chicken on the grill over the cooler side of the grill. You may need to use aluminum foil rolled into a ball to balance it so it does not tip over. If you are using an oven, use a roasting pan and rack, placing the bird with the beer can in the center.

Cooking for 1 hour and 15 minutes, or until the chicken meat reaches 165 degrees. It is recommended to check on it every 30 to 45 minutes to ensure the skin is not burning. If it darkens too much, tent the chicken with aluminum foil and continue to cook until it reaches the correct temperature.

Remove from grill, remove the beer can and allow to rest 5 minutes before carving.