Beer Can Chicken

A couple of years ago when we were welcoming a new sister-in-law into the family we all got together and put a recipe box together of our favorite recipes. This is a recipe that my sister-in-law, Susie contributed. When we first made this on the grill we had a hard time balancing the chicken on the grill. Since the popularity of tbeer can chicken has increased, you can now by special stands which stabalize the chicken while it is cooking. No more spilled beer on the hot coals.....
For the 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
2 teaspoons vegetable (we use olive oil)
1 can (16 oz.) beer (tall boy)

To make the rub: 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 spray or brush 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 (or drink it as we do!!) 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, for 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 ten minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm. Makes 4-6 servings.