Beer-Can Chicken

Step 1

Build a fire in your grill, leaving approximately half the grilling area freeof coals. If using a gas grill, turnburners to high and then, when ready to cook, turn off the burner on the side where you will place the chicken. If using an oven, heat to 425 degrees.

Step 2

Remove neck and giblets from chicken. Rinse the chicken in cold water. Pat dry.

Step 3

Combine all the spices in a largebowl, then apply the dry rub to the chicken, inside and out.

Step 4

Put the beer can on a solid surface. Pick up the chicken and, taking a leg in each hand, put the cavity over the can and slide the bird down onto it. Carefully transfer the bird and the can to the cool side of your grill, its back to the fire, balancing the chicken upright and using the legs to support it in this position. If using an oven, place the chicken upright in a roasting pan using the same method and place carefully into the heat.

Step 5

Cover the grill and cook for approximately 1 1/4 hours, basting with barbecue sauce twice during the final half-hour if you'd like, until the breast meat registers 165 degrees on an instant-read thermometer or until the legs are loose in their sockets. (If you’re using an oven, you can tent the bird with foil after 45 minutes to keep the skin from getting too dark.) De-can and carve.

Step 6

Serve with white barbecue sauce and corn bread.