Grilled Beer Can Chicken with Montana Dry Rub

Dry Rub Singles
Source: 
The Art of Good Food Test Kitchen
Yield: 
4 servings
Directions:

Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove and disgard neck and giblets from the chicken cavity. Rinse chicken with cold water; pat dry with paper towels.

Rub the Montana Dry Rub - Sweet or Savory on the inside and over the outside of the chicken using all of the mixture.

Open the beer can; using a can opener make several other openings in the top of the beer can. Measure out 2/3 cup of beer; disgard or reserve for another use. Spray outside of half-full can of beer with non-stick cooking spray or rub with olive oil; place in ungreased shallow roasting pan or on a rack designed for Beer-can chicken cooking. Carefully place the chicken cavity over the can pushing until chicken balances in the pan.

When grill is heated, place roasting pan/rack or chicken and can directly on the center of the grill over a drip pan. Make sure the chicken is balanced. Cover grill; cook 1 1/4 to 1 1/2 hours or until chicken juices run clear and thermometer inserted in thickest part of thigh reads 180 degress F.

With thick hot pads and tongs, carefully remove the chicken and can from the grill and place on a clean serving platter or baking pan. Twist can to remove from chicken; disgard can. Let the chicken stand 5 minutes before carving.

Serve with assorted grilled veggies.

Ingredients: 
1 (3-1/2 to 4-lb) Whole roasting Chicken

2-3 TBSP Montana Savory or Sweet Dry Rub

1 (12-oz) Can of beer or NA beer - room temperature

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