Serving Size: 4
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon fresh ground black pepper
1 whole chicken (4 to 5 pounds)
2 teaspoons canola oil
1 16 oz. can beer (Tall Boy)
To make the rub: In a small bowl combine the rub ingredients.
*Or use a store mixture, I like McCormick’s Savory All-Purpose – Salt Free, or try Weber’s Kick’N Chicken.
Remove and discard the neck, giblets and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the canola oil and season, inside and out, with the rub.
Open the beer can and pour off half the beer (or drink it and enjoy!). Using a can-opener cut a few more holes in the top of the can. 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 until the juices run clear and the internal temperature reaches 170 degrees in the breast and 180 degrees in the thickest part of the thigh, 1 1/4 to 1 1/2 hours.
Wearing barbecue mitts, carefully remove the 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 chicken into serving pieces. Serve warm.
Note: You do not have to use beer; you can use broth, wine, soda, etc. I bought a special “beer can chicken roaster with drip pan” and you can pour your desired liquid into the built in container. I’ve made this chicken both ways, with the beer can only, and with my roaster. It’s a little easier in the roaster because it is more stable, but both ways work.