Barbecue - Whole Chicken
Most of us simply wouldn't consider barbecuing a whole chicken, but there is one sure fire system that delivers great-tasting chicken and gives your guests something to talk about. You need a chicken of around four to five pounds and a sixteen ounce can of beer!
In a small bowl combine the rub ingredients. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse inside and out, under cold water, and pat dry. Brush lightly with vegetable oil and season, inside and out, with the rub, working it into every crevice of the bird. Open the beer can and pour away half 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 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 - normally this will take an hour and a quarter to an hour and a half. To serve the chicken Using barbecue gloves, lift the chicken and the can from the grill, being careful not to spill the beer which will be boiling. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. The chicken will be succulent from absorbing the beer and have a rich flavour. For non-drinkers, a can of lemonade has the same effect and gives a zingy citrus tang to the meat. Barbecue whole chicken photograph by J Wynia used under a creative commons attribution licence.
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