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1
To make the rub: In a small bowl combine the rub ingredients.
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2
Remove and discard the neck, giblets, and any excess fat from the chicken.
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3
Rinse the chicken, inside and out, under cold water and pat dry with paper towels.
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4
Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.
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5
Open the beer can and pour off half of the beer.
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6
Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity.
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7
Transfer the bird to the grill, keeping the can upright.
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8
Carefully balance the bird on its two legs and the can.
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9
Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170u00b0F in the breast and 180u00b0F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours.
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10
Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer - it will be hot.
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11
Let the chicken rest for about 10 minutes before lifting it from the can.
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12
Discard the beer.
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13
Cut the chicken into serving pieces.
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14
Serve warm.
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15
My note: This can be cooked in a hot oven if the weather is not amiable to outdoor cooking.
