Elizabeth Karmel's Beer-Can Chicken
From Hill Country and 'Chef's Table'
For the Go-To Rub:
Toss all ingredients in a bowl and mix well. Extra rub can be stored in airtight container for up to six months.
For the Beer-Can Chicken
Coat the chicken with olive oil and season with 2 tablespoon of dry rub. Set aside.
Build a charcoal fire or preheat a gas grill. Open the beer can, pour out about 1/4 cup of the beer and make another hole in the top of the can with a church-key can opener. Sprinkle the remaining tablespoon of the dry rub inside the beer can. Place the beer can in the center of the cooking grate over indirect medium heat and sit the chicken on the top of the beer can. The chicken will appear to be sitting on the grate. Easier option is to utilize ceramic chicken sitter which can be purchased at appliance and kitchen stores. Pour beer into sitter, place chicken over top and cook.
Cover and cook the chicken for 1 to 1 1/2 hours or until the internal temperature registers to 165 F in the breast area and 180 F in the thigh. Remove it carefully to a platter, holding the can with tongs. Let it rest for 10 minutes before carving.