Low Sodium Beer Can Chicken

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

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Ingredients

4 servings

For the chicken

1 whole chicken (3.5–4 lb)
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the dry rub

1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp black pepper
½ tsp cayenne pepper
½ tsp dried thyme

For the beer can

1 can (12 oz) lager or pale ale beer
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp garlic powder

For serving

lemon wedges, for serving (optional)

Instructions

1
Preheat the grill for indirect heat: on a gas grill, light the outer burners to medium-high (about 375–400°F / 190–205°C) and leave the center burner off; on a charcoal grill, bank the coals to both sides and leave the center clear. Close the lid and let the grill come to temperature.
2
In a small bowl, combine the smoked paprika, garlic powder, onion powder, 1 tsp kosher salt, black pepper, cayenne, and dried thyme. Stir until evenly mixed.

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