Beer Can chicken is roasted vertically, atop a half-full can of beer in a moist, smoky environment. The results are near barbecue perfection. A smoky-sweet dry rub makes the chicken more sumptuous. The dish can also be made in an oven or on a roasting pan.
Below is a simple recipe for a traditional, spice-rubbed Beer Can chicken. You are free to experiment and try coating the chicken with a paste of mirin and soy. The beer can be substituted with sake. For this recipe the chicken is approximately one pound, you use one tablespoon for the ingredients except for the paprika which requires four tablespoons.