Food From Friends, Meat & Poultry

Makes 4 to 6 servings

For the Rub:
1 tsp. dry mustard
1 tsp. granulated onion
1 tsp. paprika
1 tsp. Kosher salt
1/2 tsp. granulated garlic
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1 whole chicken, 4 to 5 lbs.
2 tsp. vegetable oil
1 can (16 oz.) beer

Preheat grill. In a small bowl, combine the rub ingredients.

Remove and discard neck, giblets and any excess fat from chicken. Rinse chicken, inside and out, under cold water; pat dry with paper towels. Lightly spray or brush all over with vegetable oil and season, inside and out, with the rub.

Open the beer can; pour off half the beer. Set half-full can on a flat surface and slide chicken over the top so the can fits inside the cavity. Transfer bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect/Medium heat until juices run clear and internal temperature reaches 170°F in breast and 180°F in thickest part of thigh, 1 1/4 to 1 1/2 hours.

Wearing barbecue mitts, carefully remove chicken and beer can from grill, being careful not to spill beer – it will be hot! Let chicken rest about 10 minutes before lifting it from the can. Discard beer. Cut chicken into serving pieces. Serve warm.