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• 2 tablespoons chili powder
• 2 tablespoons salt
• 2 tablespoons onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cumin
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 4 pounds chicken, washed and dried
• 1/4 cup canola oil
• 1 (12-ounce) can beer

Preheat your grill to medium-high heat.

In a small bowl mix all the spices & seasonings together.

Rub the chicken and its cavity down with the vegetable oil. Rub the chicken with spice mixture, remembering to season the cavity.

Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover.

Cook the chicken for 1 to 1 1/2 hours, or until the cooking thermometer registers 165°F.
Once cooked, cover loosely with foil and let rest for about 10 minutes before carving and serving. Take care when removing the beer can as it will be slippery & hot.

Note: If you don't use all the spice mixture, it will keep in a tightly sealed container in the frig for about 6 weeks. You can use it as a rub for chicken breasts or pork chops.