Directions

1. Preheat Your Grill: Get that grill going like it’s the hottest thing since sliced bread. Aim for a temperature of around 375°F (190°C) because you’re not trying to turn your chicken into a charcoal briquette.

2. Prepare the Chicken: Remove the giblets from the cavity of the chicken. Rinse the chicken under cold water, pat it dry with paper towels, and then season it with salt and pepper—don’t skimp, this is your only chance to make it taste like more than cardboard.

3. Rub-a-Dub-Dub: Rub your chicken generously with olive oil, then coat it with our Palisade Peach Rub. Feel free to imagine you’re a top chef applying a secret ingredient that’s going to blow everyone's minds.
4. Prep the Beer Can: Open the beer can (yes, you can drink a sip if you’re feeling rebellious). Pour out or drink about half of it because you’ll need some space for the magic to happen. Add a couple of cloves of garlic or a sprig of rosemary to the can if you’re feeling fancy.

5. Position the Chicken: Place the chicken upright on top of the beer can. It should sit like a clumsy diva on a throne. The can should fit snugly in the cavity. Make sure it’s stable

6. Grill Time: Place the chicken (still on its beer can perch) on the grill. Close the lid and let it cook for about 1.5 to 2 hours. The chicken is done when its internal temperature hits 165°F (74°C) and the skin is a crispy golden-brown that will make your neighbors jealous.
7. Rest and Serve: Carefully remove the chicken from the grill and let it rest for 10 minutes. This is the part where you try not to eat it straight off the beer can.
8. Enjoy: Carve and serve. Watch as your guests marvel at the juicy, flavor-packed chicken that came from a simple can of beer and a magical peach rub.