Lunch / Dinner
If an easy and no-fail moist chicken dinner with perfectly crispy skin is your aim, you’re in luck. Open a can of soda, beer, or any drink in a can, take a few sips, set your chicken on the can, and let your grill do the rest of the work.
To get started, you need to set up your grill for indirect grilling with a hot and a cool zone. Then, season the bird with a classic rub (or simply with salt and black pepper), pop the top, and you’re off.
Prepare grill according to the tip.
Combine paprika, salt, garlic, brown sugar, chili powder, and black pepper in a small bowl for the rub. Rinse chicken and pat dry. Remove excess fat and skin from the chicken.
Sprinkle 2 tsp. of the rub inside the chicken cavity. Brush outside of the chicken with 1 Tbsp. oil, then sprinkle with the remaining rub, pressing to adhere.
Pour 3⁄4 cup Dr Pepper into a measuring cup and set aside for the sauce. Poke 2–3 additional holes into the top of the can.
Arrange chicken cavity on can. Pull the chicken legs forward to form a tripod with the can serving as the rear leg.
Place chicken over unlit portion of the grill; cover and cook until skin is golden and crisp, juices run clear, and an instant-read thermometer registers 180°; 1–11⁄4 hours, rotating the chicken halfway through grilling.
Remove chicken from grill to a baking sheet; let rest 15 minutes.
% Daily Value*
Total Fat 44g 67%
Saturated Fat 12g 60%
Cholesterol 193mg 64%
Sodium 504mg 21%
Carbs 1g 0%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.