1 whole chicken
1 can of Clarksburg Hard Cider (we prefer Savory Citrus, Dry, Semi-Sweet, or Double Dry Hopped)
1 tsp dry mustard
1 tsp granulated onion
1 tsp paprika
1 tsp kosher salt
½ tsp granulated garlic
½ tsp ground coriander
½ tsp ground cumin
½ tsp freshly ground black pepper
Step 1 Rinse bird and dry.
Step 2 Rub on olive oil.
Step 3 Mix rub ingredients in a small bowl and pat onto the entire exterior skin of the bird.
Step 4 Place the bird on a half-full can of Clarksburg Hard Cider.
Step 5 Cook bird on grill upright over a half-full can of cider or on a beer can chicken cooker. Add cider to the can periodically during the cooking time to ensure it is extra moist.
Step 6 Cook until internal breast meat reaches 170° and the thickest part of the thigh is 180°.
Step 7 Let the bird rest for about 5 - 10 minutes.
Step 8 Use cooked drippings left in the pan to drizzle on meat after carving and serving.