BBQ Beer Can Chicken

Making chicken that is tasty and succulent is a challenge unless you have a rotisserie, which I do not. The other challenge is nice crispy skin. How often have you cooked a chicken only to end up with flabby skin or even worse burnt skin? This recipe makes easy work of BBQ chicken and the beer infuses the chicken with all the flavors from it and the spice rub. Make sure to give yourself plenty of time to cook this recipe, total prep and cooking time is about 3 hours. Mangia!

Ingredients
1 Whole Chicken, 3 – 4 pounds
4 Tablespoons Dry Rub (recipe below)
12 oz. of your favorite beer
2 cups of mesquite wood chips

Fran’s Favorite BBQ Dry Rub
Ingredients
4 Tablespoons Parika
2 Tablespoons Chili Powder
2 Tablespoons Ground Cumin
2 Tablespoons Brown Sugar
2 Tablespoons Kosher Salt
1 Tablespoon Dry Oregano
1 Tablespoon Sugar
1 Tablespoon Ground Black Pepper
1 Tablespoon Ground White Pepper
1 – 2 teaspoons Cayenne Pepper

Directions
1. In small bowl mix all the dry rub ingredients together. This makes plenty so you can use for other applications.
2. Rinse chicken and make sure to remove gizzards and excess fat from cavity. Rinse well and pat dry with a paper towel. Liberally apply dry rub to outside and inside cavity of chicken.
3. Open beer can and drain off about half of the beer into a glass and drink. Keep the other half in the can to insert into chicken. Note: If you don’t have a beer can a soda can can be used (I like bottled beer better), just drain and rinse the can before adding beer. Also, I have heard this recipe will work using Ginger Ale or Cola. 
4. If you have a beer can chicken holder (as pictured in the gallery), place can in holder and place chicken over can. Make sure to tuck the wings and arrange the legs forward. Place chicken standing upright in an aluminum pan. Let chicken rest for 30 minutes to 1 hour at room temperature.
5. While chicken rests soak wood chips in water. Drain and place in aluminum foil pouch, or any smoker container. Instructions for easy smoking containers can be found on PatioDaddioBBQ.com.
5. Preheat gas grill for 5 minutes. Scrap down grate and put wood chip packet over flame. I usually just place them on the top of the grill grate. Heat for 15 to 20 minutes until smoke starts to form. Turn off one side of burners, place aluminum pan with chicken on cool side of BBQ with back of chicken facing the flames. Fill pan with 1 – 2 cups of water to just cover bottom of pan (this prevents the fat from catching on fire, turn down other burner to low and cover. Check on chicken every 30 minutes. After one hour turn chicken 180 degrees. After chicken has been cooking for 1-1/2 hours test temperature. Breast should register 165 degrees, leg and thigh should register 175 degrees. If chicken not up to temperature for safe eating cook for an additional 30 minutes.
6. Remove chicken from BBQ, tent with foil and let rest for 10 – 15 minutes. Cut chicken removing thighs, legs, breast and wings. Save carcass to use later for chicken stock by freezing.

This slideshow requires JavaScript.

Serves 4 – 6