BBQ Beer Can Chicken

Although perhaps not the most popular way to cook barbecue chicken, the venerable and widely tried beer can chicken recipe still has plenty of fans who swear by it.

When it comes to cooking a great whole barbecue chicken, often the best results are obtained by using a rub and marinade and then smoking the bird or by using a charcoal rotisserie.

Either way, this beer can chicken recipe has a great deal of flavour and produces good consistent results and if you should happen to have a whole chicken on your hands and a large can of beer, why not give it a try!

For the Beer Can Chicken Rub

1 tsp. dry mustard
1 tsp. granulated onion
1 tsp. paprika
1 tsp. kosher salt
1/2  tsp. granulated garlic
1/2  tsp. ground coriander
1/2  tsp. ground cumin
1/2  tsp. freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 tsp. vegetable oil
1 16oz can of beer

To make the Beer Can Chicken

In a small bowl combine the rub ingredients.

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 brush or spray all over with the vegetable oil and season, inside and out, with the rub.

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, 1-1/4 to 1-1/2 hours. Keep the lid closed as often as possible during grilling.

Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer—it will be hot.
Allow the chicken to rest for about quarter of an hour before raising it from the can.

Discard the beer. Cut the chicken into serving pieces, and serve warm.

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