BBQ Beer Can Chicken
For the BBQ chicken rub
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil
1 can (16 ounces) beer (tall boy)
1. In a small bowl combine the rub ingredients.
2.
Remove and discard the unwanted chicken parts and any fat from the
chicken. Wash the poultry, inside and out, under cold water and pat
dry with a kitchen towel. Gently brush or spray all over with
the oil and season the chicken throughout with your bbq chicken
rub.
3. Open
the beer can and pour off half of the beer. Set the half-full can on a
flat surface and slide the chicken over the top so the can fits inside
the cavity. Transfer the bird to the grill, keeping the can upright.
Carefully balance the bird on its two legs and the can. Grill over
indirect medium heat (350°F to 450°F) until the juices run clear and
the internal temperature reaches 170°F in the breast and 180°F in the
thickest part of the thigh, 70 to 90 minutes. Ensure the lid is kept shut
as often as possible during the cooking process..
4. Wearing oven mitts,
carefully remove the bbq chicken and the can from the grill, being careful
not to spill the beer—it will be hot. Let the chicken rest for about 10
minutes before lifting it from the can. Discard the beer. Cut the
bbq chicken into serving pieces. Serve warm.
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