Directions

1. Defrost the chicken overnight in the refrigerator.

2. Before beginning, place a tray or drip pan under where your chicken will go. Fill with chicken stock and replace the cooking grids. For this recipe, we will be using the indirect method of grilling. Turn on two of the outside burners, leaving the one or two in the middle off. Preheat the grill to around 300°F.

3. While the grill is preheating, mix all of the rub ingredients in a bowl. Pat the chicken dry with paper towel. Brush the chicken with the mustard and season well, inside and out, with the rub.

4. Pour up to 1½ cups of beer into the beer can chicken roaster and carefully place the chicken over top. Insert a digital BBQ thermometer into the thigh meat, ensuring that you don’t hit bone. Using the convenient handle move the chicken to the grill, place it over the drip pan, remove the handle from the chicken roaster, and close the lid.

5. Set the BBQ thermometer to go off when the chicken reaches 157°F to 160°F and let it cook. It will take between 45 minutes and 2 hours depending on the weather and temperature outside.

6. Once the chicken reaches temperature, remove it from the grill and allow it to rest for at least 5 to 10 minutes before carefully removing it from the beer can roaster and slicing for serving.

7. Use the drippings in the drip pan to make gravy by melting some butter in a saucepan over low heat and adding the equivalent in flour. Cook for a minute then slowly drizzle in the drippings, whisking each time until used up. Add one to two tablespoons of chicken n’ rib BBQ sauce and a splash of leftover beer.