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circle-smallAll RecipesPoultry

Recipe by Jamie Purviance

Root Beer Can Chicken with Root Beer Barbecue Sauce

  • People

    Serves 4

  • Prep Time

    15 mins

  • Grilling Time

    1:15 to 1:30 h

  • People

    Serves 4

  • Prep Time

    15 mins

  • Grilling Time

    1:15 to 1:30 h

the Ingredients

  • Rub
  • 2 tablespoons packed light brown sugar
  • 2 teaspoons ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 whole chicken, about 4½ pounds, giblets and excess fat removed, patted dry
  • ½ cup root beer, at room temperature
  • Sauce
  • ⅔ cup root beer
  • ⅔ cup ketchup
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon cider vinegar
  • 1½ teaspoon prepared chili powder
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon garlic powder
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cayenne pepper

Special Equipment

  • Weber Gourmet BBQ System Cooking Grate
  • Weber Gourmet BBQ System™ Poultry Roaster
  • instant-read thermometer

Instructions

  • 01 Combine the rub ingredients. Starting at the neck end of the chicken, work your fingertips gently under the skin and over the meat. Try not to tear the skin. Use just one finger to reach down each drumstick and along the thigh meat. Evenly spread the rub over the meat, under the skin, and over the skin.
  • 02 Prepare the grill for indirect cooking over medium heat (350° to 450°F) using the Weber Gourmet BBQ System Cooking Grate.
  • 03 Pour ½ cup root beer in the center cup of the Weber Gourmet BBQ System Poultry Roaster. Place the chicken on the center cup so it sits firmly. Tuck the wing tips behind the chicken’s back.
  • 04 Set the poultry roaster in the grate opening and grill the chicken over indirect medium heat, with the lid closed, until the juices run clear and an instant-read thermometer inserted in the thickest part of the thigh (not touching the bone) reaches 165°F, 1¼ to 1½ hours. Check at the halfway point and, wearing insulated barbecue mitts or gloves, rotate the poultry roaster 180 degrees to ensure even cooking. Cover the parts of the chicken with foil if they start to darken. While the chicken cooks, make the sauce.
  • 05 Combine the sauce ingredients in a medium saucepan. Bring the sauce to a boil over medium heat on the stove, and then reduce the heat to medium-low and simmer until slightly thickened, 8 to 10 minutes, stirring frequently.
  • 06 When the chicken is fully cooked, carefully remove the poultry roaster from the grill. Lightly brush the chicken with the sauce. Let the chicken rest for 10 to 15 minutes (the internal temperature will rise 5 to 10 degrees during this time). Carefully lift the chicken from the roaster and cut into serving pieces. Serve warm with the remaining sauce.
Ingredients
Instructions