Beer Can Chicken

• 1 whole chicken
• 1/2 tsp ground black pepper
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp garlic
• 1 tsp salt
• 1 tsp paprika
• 1 tsp granulated onion
• 1 tsp dry mustard
• 2 tsp vegatable oil
• 1 can (16oz) beer

Mix all the spices in a small bowl.

Remove 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 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. 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 170F in the breast and 180F in the thickest part of the thigh (1 1/4 - 1 1/2 hours). Carefully remove the chicken and the can from the grill. Let rest for approx. 10 mins. before lifting from the can.

Cut & serve.