Add all listed ingredients to a small bowl or jar. Stir or shake to mix well. Set aside, or store on your spice rack in an airtight container for up to 2 months.

Place the spatchcocked chicken in a large airtight container or resealable plastic bag. Add the beer, salt, and ¼ cup of the prepared dry rub. Toss to coat the chicken in the beer mixture well. Cover or seal and transfer to the refrigerator to brine for at least 12 hours or up to 3 days. The longer you’re able to brine, the juicier and more tender the grilled chicken will be.

About 60 minutes before you’re ready to grill, pull the beer brined chicken out of the refrigerator. Remove from the brine and transfer to a cutting board or sheet pan. Discard any excess brine. Use paper towels to pat the chicken as dry as possible. Season the entire surface of the chicken well with a good sprinkling of kosher salt, then repeat with the remaining dry rub. Use your hands to rub the spices into the surface of the chicken. Set aside to rest at room temperature while the grill preheats.

Prepare your grill for indirect cooking, creating a zone of direct high heat and a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (Learn More! ⇢ How to Grill with the 2-Zone Method.)

Once the grill is hot, please the chicken on the indirect heat side of the grill, breast side facing up, as close to the flame as possible without being over direct heat. Cook the chicken, stopping to rotate it 180 degrees every 15 minutes, until an instant-read thermometer inserted in the thickest part of the breast (without hitting the bone) registers 160 degrees F. Depending on the size of your chicken and temperature of your grill, this could take as little as 30 minutes or up to 1 hour.

Move the chicken over direct heat, carefully flipping it such that its skin side is down and comes in direct contact with the grill grates. Cook 2-3 minutes longer, until the chicken skin is crispy and charred as desired.

Transfer the beer can chicken to a large plate and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken is be ready to serve once an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F.

Serve your beer can chicken immediately with your favorite BBQ sauce and whatever summery sides you love most. Enjoy!