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BBQ 'beer can' chicken Recipe

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This recipe for BBQ 'beer can' chicken, by , is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tabani Ndhlovu


2 kg / 4-5 lb whole chicken
2 Tsp vegetable oil
1 can of beer (brand at the discretion of the chef!)
For the rub:
1 Tsp mustard powder
1 Tsp paprika
1 Tsp salt
1/2 Tsp dried garlic, you can use crushed garlic
1 Tsp granulated sugar
1/2 Tsp ground coriander
1/2 Tsp ground cumin
1/2 Tsp freshly ground black pepper

Combine the rub ingredients in a bowl.
Rinse the chicken inside and out under water and remove and discard the neck, giblets, and any excess fat. Pat chicken dry with a paper towel.
Lightly brush or spray all over with vegetable oil and season (inside and out) with the rub. Open the beer can and drink half of the beer then place the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Keeping the can upright, balance the chicken on its two legs on the grill of your barbecue. (You can get special beer can chicken roaster grills that help to keep the chicken steady whilst cooking, but if you are careful you can get away without using one)
BBQ over indirect medium heat until the juices run clear. During the cooking, try and keep the lid closed as much as possible. Once cooked carefully remove the chicken and the can from the grill, being careful not to spill the beer as 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 and serve warm.




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