Ingredients
- 1 (3-4 lb) whole chicken, neck and giblets removed
- 1 (12 ounce) can root beer
- Olive oil (or your preferred cooking oil)
For the Dry Rub
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for a kick)
Optional – Root Beer BBQ Glaze
- 1/2 cup root beer
- 1/4 cup ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
Instructions
1. Prep the Chicken
- Remove any excess fat from the chicken.
- Rinse the chicken inside and out with cold water, then pat it dry with paper towels.
- Mix the dry rub ingredients in a small bowl.
2. Season
- Rub a light coating of olive oil all over the chicken.
- Generously season the inside of the chicken cavity with the dry rub.
- Apply the dry rub liberally to the outside of the chicken.
3. Prep the Root Beer and Grill
- Open the can of root beer and pour out about 1/2 cup (reserve the rest).
- Gas Grill: Preheat to medium-high on one side, leaving the other burner off for indirect heat.
- Charcoal Grill: Heat coals and push them to one side, creating a hot and cooler zone.
4. Assemble the Chicken
- Carefully insert the half-filled root beer can into the chicken’s cavity.
- Position the chicken legs to act like a tripod for stability.
5. Indirect Cooking
- Place a disposable foil pan on the unlit side (gas grill) or cooler side (charcoal grill) to catch drippings.
- Place the chicken over the foil pan on the unlit/cooler side of the grill.
- Close the grill lid.
6. Cook
- Maintain a grill temperature between 325-350°F (163-177°C).
- Cook the chicken for approximately 1.5 to 2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
7. Optional Glaze
- During the last 30 minutes of cooking, prepare the root beer BBQ glaze (if desired).
- Combine root beer, ketchup, apple cider vinegar, Worcestershire sauce, and brown sugar in a saucepan.
- Bring to a simmer over medium heat and cook until slightly thickened.
- Brush the glaze over the chicken several times during the last 15-20 minutes of cooking.
8. Rest and Remove Can
- Carefully remove the chicken from the grill (a sturdy pair of tongs are helpful for this). Important: Be very careful as the root beer can will be hot.
- Let the chicken rest for 10-15 minutes before carving.
9. Serve
- Carve the chicken and enjoy! This juicy chicken pairs well with classic sides like mashed potatoes, coleslaw, or corn on the cob.
Tips
If you don’t have a can holder, partially crush the empty root beer can to provide a wider base for the chicken.
Use different flavors of soda for a fun twist (Dr. Pepper, cream soda, etc.)
Experiment with your favorite dry rub variations!
