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6 Servings


Indirect heat


2 Hours 8 Minutes

Seasoning Paste

Dry rub

  • 4 teaspoons dark brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons garlic salt
  • 2 teaspoons freshly ground black pepper
  • 1 1/4 teaspoons paprika

  • 1 whole chicken (3 1/2 pounds)
  • 3 tablespoons yellow mustard
  • 1 12-ounce can of beer
  • 6 red skin potatoes, cut in 1″ cubes
  • 1 red bell pepper, cut in 1″ pieces
  • 1 large onion, cut in 1″ pieces
  • 1/4 cup olive oil
  • Salt & pepper to taste

Peach molasses glaze

  • 1/2 cup peach preserves
  • 2 teaspoons molasses
  • 1 1/2 teaspoons soy sauce
  • 1 1/2 teaspoons Dijon mustard


Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 300°F.
For the dry rub: In a small bowl, combine the brown sugar, salt, garlic salt, pepper, and paprika. Paint the chicken with a light coat of the yellow mustard and season with the dry rub mix.
Pour 1/4 cup of the beer into the bottom of the cast iron skillet. Put the can, with remaining beer, in the center of the skillet. Add in the potatoes, pepper, and onion. Drizzle the vegetables with olive oil and season with salt and pepper. Stir well for an even coat. Slide the large cavity of the seasoned chicken over the beer can.
Put the cast iron pan over indirect heat, away from the coals, close the grill lid, and cook until the internal temperature of the thigh reaches 175° to 180°F, about 2 hours.
Meanwhile, for the glaze: In a blender or food processor, combine the peach preserves, molasses, soy sauce, and Dijon mustard and puree. Pour the glaze into a shallow bowl.
Paint the chicken with the glaze, completely coating it. Remove the chicken from the beer can and transfer it to a cutting board. Cut and serve.

Serious Eats

“If you want to turn your grill into a beast, you need to get a GrillGrate.”

The GrillGrate Griddle and Defrost Plate

Available in 8 sizes
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