Beer Can Chicken

Beer Can Chicken

Serves 4

1 tablespoon sugar
1 tsp dry mustard
1 tsp onion powder
1 tsp paprika
1 tsp kosher salt
1 tsp garlic powder
½ tsp ground coriander
½ tsp ground cumin
½ tsp freshly ground black pepper
One 4-lb or larger chicken (make sure it will fit in your grill standing up when the cover is on)
One 16-oz can beer
Vinegar in a spray bottle

1. Set up the grill for indirect grilling. Oil your grill’s cooking surface.
2. Combine the sugar, mustard, onion powder, paprika, salt, garlic powder, coriander, cumin, and pepper in a small bowl.
3. Remove the neck and giblets and any excess fat from the chicken, rinse it inside and out under cold running water, and pat dry with paper towels. Brush the vegetable oil over the chicken. Take the rub mixture and coat the chicken inside and out with it.
4. When the grill is ready, open the beer can and pour off half the beer, or drink it. Set the half-full can on your countertop and slide the chicken over the top of the can and into the bird’s cavity. Transfer the chicken to the grill, keeping the can upright. The legs of the chicken need to touch the grill top for extra stability. Spray the bird with the vinegar every 15 minutes or so. Cover and cook until an instant-read thermometer inserted in the thigh registers 180 deg F and the juices run clear. This should take 1 ¼ to 1 ½ hours.
5. Remove the chicken from the grill. Be careful with the can of beer – it will be hot. Let the chicken rest on the can for about 10 minutes. Pull the chicken off the can and cut the chicken into serving pieces. Serve warm with a favorite sauce, but the drippings from the chicken are more than yummy enough. (If desired, put a drip pan below the chicken and save the juices that run off.)