Beer Can Chicken

3 kg whole chicken
330 ml beer
2 tbsp rice bran oil
1 cup apple cider
4 tbsp SIDS RASPBERRY VINEGAR
Spray bottle
BEER CAN CHICKEN RUB:--
1 tsp raw sugar
1 tsp garlic powder
⅓ tsp onion powder
1 tsp savoury
½ tsp cayenne pepper
1 tsp chilli powder
¼ tsp white pepper
1 tsp paprika
1 tsp dried mustard
1 tsp SIDS CRAZY SALT

To make the rub, combine SIDS CRAZY SALT with all the rub ingredients.
Make the spray with ½ the beer, apple cider, oil and SIDS RASPBERRY VINEGAR.
Preheat grill to 190°C. Place the half-full can of beer in the centre of a plate.
Rinse chicken under cold running water. Discard giblets and neck from chicken then drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom, keeping upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
Place the chicken, standing on the can, directly on the plate on the grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. Spay to baste occasionally. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 82°C. Remove the chicken from the grill, pour remaining beer into the plate and discard the beer can. Let the juices and beer in the plate reduce to form a delicious gravy for serving.
Cover the chicken with a doubled sheet of aluminum foil, to rest in a warm area for 10 minutes before slicing.