Ingredients Jump to Instructions ↓

  1. Chicken - 1 pound

  2. For Dry Rub

  3. Brown Sugar - 1 tsp.

  4. Garlic Powder - 1 tsp.

  5. Onion Powder - 1 tsp.

  6. Savory or Oregano - 1 tsp.

  7. Mexene Chili Powder or Cayenne Pepper - 1/4 tsp.

  8. Paprika - 1 tsp.

  9. Dry Yellow Mustard - 1 tsp.

  10. For Basting Spray

  11. Apple cider - 1 cup

  12. Olive oil - 2 tbsp

  13. Balsamic vinegar - 2 tbsp

  14. Warm beer - 6 oz

  15. Louisiana Hot Sauce - 1 tbsp (or to taste)

Instructions Jump to Ingredients ↑

  1. Directions GETTING READY 1 Preheat the grill to 350 degrees F.

  2. Wash the chicken well and dry.

  3. In a small bowl, combine the dry rub ingredients.

  4. Season the chicken generously inside out with the rub.

  5. Place in a medium bowl, cover and set aside at room temperature for 20 to 30 minutes.

  6. MAKING 6 Cook with indirect heat, this method of cooking chicken does two things: first, it helps drain off the fat as the chicken cooks.

  7. Second, the steams cooks the inside of the chicken, while the outside is cooked by the BBQ heat, making it very moist. Some people put a small potato or carrot in the neck opening of the chicken to keep the steam inside.

  8. For Charcoal Grills: Place coals on one side of barbecue grill, cook chicken over the other side. Add 6-8 coals every 30 min.

  9. For Multiple Burner Gas Grills: Turn gas to medium on one burner, place chicken over an unheated burner.

  10. For oven use: Place in a disposable pie pan and add 1/4 cup of water.

  11. Using a 12-oz. can of your favorite beer, pour out half the contents into a spray bottle.

  12. Add in the cider, olive oil, vinegar, and Louisiana Hot Sauce and set aside.

  13. Seat the chicken on the top of the beer can or chicken sitter device.

  14. You may add Worcestershire sauce, liquid smoke, minced garlic, onions, etc. to liquid.

  15. You can also use fruit juices, colas, or wine instead of beer.

  16. Place on the grill over indirect heat.

  17. To prevent flare ups on the grill place the rack into a disposable aluminum pie pan and add 1/4 cup of water.

  18. Cook for 1 1/4- to 2 hours.

  19. During the cooking time spray the chicken all around with the basting spray several times.

  20. The chicken is done when it is dark golden brown and the internal temperature reaches 180 degrees in the thigh.

  21. Carefully remove the bird and place it on a heatproof counter top to rest for 5-10 minutes.

  22. Remove the chicken with tongs while holding the rack with an oven mitt.

  23. Be very careful, the can, or chicken sitter device and the liquid in it, is very hot and can burn you.

  24. Give the chicken one more spritz of the basting spray.

  25. SERVING 25 Carve and serve.


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