1 3-4 lb whole Chicken
3 tbsp of your favourite dry rub
1 can beer (non alcoholic is fine)
Preheat barbecue for indirect cooking. Pat the chicken dry with paper towel. Loosen skin on chicken and rub some of the dry rub under the skin and some in the cavity of the chicken. Rub the chicken with a little olive oil and then the remaining spice rub on the outside of the chicken.
Open the can of beer. Pour out half of the beer (into a well chilled mug or glass). Place the can into a foil pan, place the chicken over the can. Use the legs to balance the chicken.
Carefully place the pan and chicken on the cooler side of the grill. Close the lid and cook for about 1 1/4- 1 1/2 hours until the thigh registers 180 degrees.
Carefully remove the chicken from the beer can and let it rest for 5-10 min before serving.
Any liquid will work in the beer can, I have used white wine or broth also. I used a beer can chicken rack for my chicken. Moist and delicious every time!