Chickens on a thrown, also known as Beer Can Chickens, have become very popular over the years.  They are simple to prepare and taste great.  There are a lot of variations of the original beer can chicken out there. Whichever way you decide to make there are just a few simple steps you need to take to prepare and cook the chicken.

First part is optional, but makes it much easier to cook the chicken.  That is to get a beer can chicken roaster.  There are lots of varieties out there, and I recommend the simplest and cheapest one you can find, as they all do a great job.

Next you need to get the chicken itself, make sure to buy a roaster or fryer chicken; roasters are usually larger and more ideal for feeding more people.  To prepare the chicken, remove all parts from the cavity of the chicken, and rinse the inside and outside of the chicken with water and pat dry with a paper towel.

Next choose the liquid you are going to cook with.  To prepare the can open up the can and leave it half full with liquid (beer, lemonade, Dr. Pepper, or wine are all great choices).  Place two additional holes on top of the can using a church key style can opener. Place a tablespoon of the rub inside the can and set aside.

Take the remaining rub and rub it all over the outside of the chicken.  Next place the can inside the roaster and place chicken on top.

Place chicken on the grill using indirect heat and let cook till all juices run clear.  The grill should be at about 325-350 degrees and should take about 2 hours to cook.

Once chicken is finished, remove from the grill and let rest for about 15 minutes.  This will let the juices settle and cool a bit to handle.  Remove the can from the chicken and start carving it. 

You end up with a chicken that is very tender, juicy, and has a great taste. 

Here are some pictures of what I call Sour Butt Chicken that I just did yesterday:

For the recipe, check out: Sour Butt Chicken.  This is my favorite beer can style chicken recipe that I have tried to date.