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A unique method of cooking chicken on the grill. The seasoning rub on the chicken yields crisp flavorful skin, while cooking the bird over a beer can keeps the meat tender and juicy.
2 tablespoons Lawry's® Seasoned Salt
2 tablespoons packed brown sugar
2 teaspoons Lawry's® Garlic Powder with Parsley
2 teaspoons McCormick® Black Pepper, Coarse Ground
1 whole chicken, about 5 pounds
1 tablespoon olive oil
1 can (12 ounces) beer
Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill.
Mix seasoned salt, sugar, garlic powder and pepper in small bowl. Rub chicken with oil. Rub cavity with 1 tablespoon of the seasoning mixture. Sprinkle remaining seasoning mixture under skin and over surface of chicken.
Remove about 1/4 cup beer and poke 2 holes in top of can. Hold chicken upright (legs pointing down) and insert opened beer can into cavity. Stand chicken in upright position on unlit side of grill. Position legs to best support chicken (similar to a tripod). Close lid.
Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh). Remove chicken from can before serving.
Note: To maintain medium heat (350°F to 375°F), keep lid closed and adjust lit burner as necessary
(Amount per serving)
Instead of a beer can, use a tin veggie can. After the veggies are gone, remove the label. Fill the can half to two thirds with a cheap red wine, or any other fluid. Then, if you're somewhat handy, cut one cup out of the tin foil many stores sell their muffins in, and slide it into the veggie can and wine. Then stuff the cavity with some garden fresh herb, Rosemary, or sage, or thyme. Tie the legs together, and insert the veggie can into the chicken. Put a drip pan beneath the cooking grill, and under the chicken. Roast over indirect heat, place hickory chunks on the grill, over the heat!
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