Beer Can Chicken - cooking recipe

Ingredients

4 pounds whole chicken
4 tablespoons sweet paprika, or mild smoked paprika
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon brown sugar
1 tablespoon granulated white sugar
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon chile de arbol or red pepper flakes
1 can can beer, ideally yellow in hue, with the top half consumed or poured off

Preparation

Heat to 425 degrees.
Remove neck and giblets from chicken. Rinse the chicken in cold water. Pat dry.
Combine all the spices in a large bowl, then apply the dry rub to the chicken, inside and out.
Put the beer can on a solid surface. Pick up the chicken and, taking a leg in each hand, put the cavity over the can and slide the bird down onto it. Carefully transfer the chicken upright in a roasting pan and place carefully into the heat
Cook for approximately 1 1/4 hours, basting with barbecue sauce twice during the final half-hour if you'd like, until the breast meat registers 165 degrees on an instant-read thermometer or until the legs are loose in their sockets. tent the bird with foil after 45 minutes to keep the skin from getting too dark. De-can and carve.