Open the can and pour off half of the beer, drink this whilst doing the
preparation!
Combine the rub ingredients in a small bowl
(If you make a larger quantity of rub, you can store remainder in a sealed
container in the fridge)
Remove the chickens neck, giblets, and any excess fat.
Rinse the chicken, inside and out, with clean water and dry with some
paper towels.
Lightly coat all over with the vegetable oil and season, inside and out,
with the rub.
Set the half-full can into the Beercan Rack and slide the chicken over
the top so the can fits inside the cavity.
Transfer the bird to the grill or oven, keeping the rack upright.
(To get even cooking temperature outside grills will normally need a lid)
Cook until the juices run clear and the internal temperature reaches 170°F
in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2
hours.
Wearing barbecue mitts, carefully remove the chicken and the can from
the grill or oven, being careful not to spill the beer – 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, alternatively reinsert the empty
can, to make an unusual table presentation.
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