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Beer Can Chicken

The steam from the beer creates delicious juicy results.
SERVES 6

2.5kg chicken
olive oil
330 ml can of beer
Weber recipe rub (or use own favourite rub)
1 teaspoon mustard powder
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon granulated garlic
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
Alternate rub
2 Tbsp. Kosher Salt
1.5 Tbsp. Brown Sugar
1 Tbsp. Sweet Paprika
0.5 Tbsp. Cayenne Pepper

Preheat the oven to 200ºC/400ºF/gas 6. Remove the chicken from the fridge, rinse with cold water and pat dry with paper towels. Grind the rub ingredients to a fine powder and pat the rub all over the chicken. Leave for 20-30 mins to come to room temp.

For the BBQ, soak the wood chips, if using, for 20-30 mins, then place in smoker tray and place on BBQ. Put the grill on high and wait until the woodchips start to smoke. Turn the BBQ down to 200C.

Open the beer and pour out around half, using a can opener, make a couple f additional holes in the top of the can. Carefully lower the chicken cavity onto the can so it looks like it's sitting up. Position the chicken so it's upright on a roasting tray then place in the oven, or place directly on the BBQ.

Cook for around 1.5 hours, or until golden and cooked through. To check it's done, insert a knife into the thickest part of the thigh – the juices should run clear, and a temp sensor should read 77C / 170F.