Ingredients

• 1 can light lager
• 4 to 5 medium chicken thighs
• 2 tablespoons 4-3-2-1 Spice Rub
• Special equipment: A foil baking pan (for drip pan)

Instructions

1. Pour out (or drink) half of beer.
2. Prepare grill for high, indirect heat and fit with grill pan with 1 burner turned off and place drip pan over unlit burner. Add water to pan to a depth of 1/2″.
3. Season chicken thighs with 4-3-2-1 Spice Rub.
4. Place the chicken thighs skin side up on the grill over indirect heat (and above drip pan).
5. Flip the thighs over after 15 minutes.
6. Flip the thighs over one more time for 15 more minutes. Continue grilling the thighs, covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, total cooking time should be between 30 to 40 minutes.
7. Remove the chicken thighs and let chicken rest 10 minutes before carving. Serve with pan drippings.