Directions: |
Directions:
1. For Spice Rub: Combine all the ingredients in a small bowl. Measure 3 tablespoons for use in this recipe. Extra rub can be stored (or frozen) in an airtight container for several weeks.
2. For Chicken: Soak the wood chips in cold water to cover for 1 hour and drain. Place the wood chips in a foil tray (see the illustrations below). Place the tray on top of the primary burner of a gas grill and replace the cooking grate(s). Light all the burners and turn to high, cover, and heat until the chips are smoking heavily, abut 15 minutes.
3. Massage the spice rub all over the chicken, inside and out. Lift up the skin over the breast and rub the spice rub directly onto the meat. Open the beer can and pour out (or drink) about 1/4 cup. With a church key can opener, punch two more large holes in the top of the can (for a total of three holes). Crumble the bay leaves into the beer. Slide the chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken stands upright; set aside at room temperature.
4. Carefully open the grill (there may be some smoke) and scrape the cooking grate clean with a grill brush. Turn the primary burner down to medium and turn off the other burner(s). Place the chicken over the cool part of the grill with a wing side facing the primary burner. Cover and grill-roast for 35 minutes, adjusting the lit burner as needed to maintain a temperature of 325 to 350 degrees inside the grill. Rotate the chicken so that the drumstick and wing that were facing away from the lit burner are now facing toward it. Cover and continue to grill-roast until an instant-read thermometer inserted into the thickest part of the thigh registers 170 to 175 degrees, 25 to 40 minutes longer.
5. With a large wad of paper towels in each hand, transfer the chicken to a platter or tray, making sure to keep the can upright; let rest for 15 minutes. Using wads of paper towels, carefully lift the chicken off the can and onto a platter or cutting board. Discard the remaining beer and can. Carve the chicken and serve.
Grill-Roasting Two Chickens: There are some occasions when you may want to cook more than one chicken—when you have more guests to serve or if you’d like to have leftovers on hand. Here’s how:
Increase the amount of wood chips to 4 cups, use 6 tablespoons Spice Rub, and use two 3 1/2 pound chickens. Set the chickens (with cans) over the cool part of the grill, with a wing side facing the primary burner, allowing as much room around each chicken as possible. Grill-roast as directed.
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This recipe for Beer Can Chicken from America's Test Kitchen is from