Spice Rubbed Beer Can Chicken

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I made this over the weekend while we were out at our lake place. It was so fantastic, even my vegetarian sister-in-law had a little taste! She said it smelled too good to not try... lol!! Her husband was SHOCKED! I will definitely be using this recipe whenever I do beer can chicken!

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Rainy day so I cooked in the oven at 350 for about 1 1/2 hrs(5 lb bird. Rub was good consistency which adhered well even with the olive oil added. Very moist and very good flavors. Will have to try on the grill.

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Made this for a father's day bbq, and nothing but rave reviews. My dad couldnt get over how flavorful it was. I used ground cilantro instead of corriander (what i had on hand and made a double batch which generously coated two 5lb. chickens, under the skin and all. Only other change was to stuff a lemon half in the neck of each chicken. This will be my go to recipe from now on!

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Unbelievablly moist and flavorful. Cooked it in a 350 deg. oven for 1.5 hrs...perfection!

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Cooked this on the grill head-to-head versus an old standby BBQ rub and this one won hands down. All 10 people at the table thought this was a great chicken.

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So easy to make & perfect blend of spices! We devoured the chicken which was juicy. I cooked in the oven at 400 degrees for a little longer than the recommended 1 hour, but also had a 5 lb chicken. We will absolutely have this dish again!

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I've been using this recipe for the past couple years. I also started making a stock from the bones, leftover chicken and spiced beer! Simply place whatever's left of the chicken in a dutch oven. Pour in the "spiced" beer, add onions, celery, and carrots, then fill the container with water. Bring to a boil, let simmer for 2-3 hours, then strain. This stock will knock your socks off! And if you kept aside any deboned leftover chicken, the two combined makes the best chicken pot pie or matza ball soup you can imagine!

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The combination of spices in this recipe is awesome. This is one of the best oven roasted chicken I have ever had. I am usually not a fan of white meat as it tends to be dry, however, in this case it was moist and delicious. I like the fact that I didnt have to grill the chicken but could have cooked it in my oven. I cooked it at 350 for 1 1/2 hrs.

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LOVED this chicken!! I've had beer can chicken before, and it's really moist because of the beer, but other than that it can be pretty bland. The spice rub that you put on this chicken is so fabulous! Because you rub it all over, inside and out, it really does infuse the flavor to the rest of the chicken. So moist, juicy and incredibly flavorful. I will DEFINITELY make this one again.

Tip: When it says to "put a drip pan in the bottom of the BBQ"...you might want to actually do that. I had some pretty large flames on my hands.

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The chicken came out moist and tender. My husband was clever enough to make gravy with the dripping. One word...WOW!