Beer Can Chicken

The boyfriend found this recipe the third time he made beer can chicken and I thought I would attempt it myself. It came out wonderful! It looked so good we dived in and I didn't get a picture! This time I used Bud Light Lime for the beer and last time we used Honey Brown (a lager), both were excellent. The spice rub was a McCormick grill mates one - Applewood. There are instructions on the website for making your own rub, but we went the easy way. We also, after the first two times of making it, spotted a holder for the can specifically for these recipes. It works great holding the chicken and the can where you want it. And we cook it in the oven, although the grill is supposed to be great too. If you don't drink beer (we don't), you can use soda, or do what we do, buy a 24 oz can (sold individually around here) and pour what you need into a soda can. (edited to add photo)

1 whole chicken (about 4 lbs.)
1 can of beer (12 oz.)
1 tablespoon olive oil
3-1/2 tablespoons spice rub


Begin the process by cleaning the chicken and patting it dry. Prepare the simple spice rub, sprinkle 1-1/2 teaspoons of the rub inside the large cavity of the chicken; then sprinkle another 1/2 teaspoon of the rub inside the neck cavity.

Coat the chicken with the olive oil (or vegetable oil); make sure that the entire bird is covered.

Sprinkle 2 tablespoons of the rub over the exterior of the chicken. Cover the surface evenly.

Pour out one-third of the can of beer (about one-half cup). Create several holes in the top of the beer can in order to vent the can properly, allowing steam to be released when the chicken is cooked.

Add the final 2-1/2 teaspoons of the rub mixture to the remaining beer in the can. This may cause the beer to foam over slightly.

Hold the chicken held upright with the large opening facing down; then slide the chicken over the beer can, taking care not to tip the can.

Pull the legs forward and tuck the wings behind the bird (unless the wing tips are missing).

Place the chicken in the oven or on the grill. If you are grilling the chicken, cook it over medium heat with the grill cover closed. If you are roasting the chicken in the oven, cook it at 350ºF.

For both cooking methods, cook the chicken about 1-1/2 hours. To ensure proper doneness, make sure the temperature of the thigh is 170ºF, as measured with a reliable meat thermometer.

Remove the chicken from the grill or oven, tent with foil, and allow it to rest for 15 to 20 minutes before carving. The temperature of the meat will continue to rise, reaching a safe temperature of 180ºF in the thickest part of the thigh.