Webers Beer Can Chicken Recipes

Steps:

• To make the rub: In a small bowl combine the rub ingredients.
• Remove and discard the neck, giblets, and any excess fat from the chicken.
• Rinse the chicken, inside and out, under cold water and pat dry with paper towels.
• Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.
• Open the beer can and pour off half of the beer.
• Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity.
• Transfer the 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 the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours.
• Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer - it will be hot.
• Let the chicken rest for about 10 minutes before lifting it from the can.
• Discard the beer.
• Cut the chicken into serving pieces.
• Serve warm.
• Makes 4 to 6 servings.
• My note: This can be cooked in a hot oven if the weather is not amiable to outdoor cooking.

Steps:

• Build a fire in your grill, leaving approximately half the grilling area free of coals. If using a gas grill, turn burners 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.
• Remove neck and giblets from chicken. Rinse the chicken in cold water. Pat dry.
• Combine all the spices in a large bowl, then apply the dry rub to the chicken, inside and out.
• 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.
• 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.
• Serve with white barbecue sauce and corn bread.