Ingredients: |
Ingredients: 1 lb. Whole Chicken
Beer-Can Spice Rub
Beer Can Sauce (or your favorite BBQ sauce)
12 oz. can of Beer (preferably a lager)
Optional Salad Bed: Romaine leaves, sliced scallions, lemon and orange zest
Beer-Can Spice Rub
1 Tbs Kosher or Sea Salt
2 tsp Cumin
1 tsp Red Pepper Flakes
1 tsp ground Coriander
1 tsp Dry Mustard
1 tsp Dry Mustard
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp fresh-ground Pepper
Beer Can Sauce
6 Tbs Tomato Ketchup
Tbs Dijon Mustard
1 ½ Tbs Molasses
1 ½ Tbs Red-Wine Vinegar
1 Tbs Spice Rub
¾ tsp Hot Sauce (to taste)
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Directions: |
Directions:A day ahead: Make the spice rub; set aside 1 Tbs for sauce. Pat the chicken dry and sprinkle 1 Tbs. of the spice rub inside the body. With your fingers, work some of the rub under the breast/thigh/leg skin. Sprinkle the remaining rub over the skin and rub in. Tuck the wings behind the neck. Cover the chicken and refrigerate overnight.
Day of grilling: Whisk together sauce ingredients (unless using bottled sauce)
Set up charcoal grill to cook over indirect heat (for gas grill, set the outside burners to med-high and leave the center burner off). While grill is heating, open the can of beer and remove top of can. Pour out (or drink) half of beer and fill can with sauce. Gently swirl to mix. Put can in center of 10- or 12-inch ovenproof skillet or baking pan. Holding chicken upright with the opening of the body facing down, lower the chicken onto the beer can. Stabilize the chicken with its legs so that it stands up.
Grill the chicken: Set the skillet in the center of the grill (over indirect heat). Cover grill and keep temperature between 350-375 degrees and grill until internal temperature reaches 175 degrees, around 45 – 75 minutes.
Transfer chicken to cutting board and let rest 5 minutes. Meanwhile line platter with lettuce leaves. Remove chicken from beer can. Discard all but 1 Tbs of fat in the skillet. Pour contents of can into the skillet. Bring to boil over medium-high heat and cook, whisking until reduced and thickened to gravy consistency, around 3-4 minutes. Carve into 8 pieces arrange over platter. Garnish, if desired, with scallions and zest. Drizzle with sauce and serve rest of sauce alongside. |
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