I spray my chicken with a mixture of 2 cups apple cider and 1 tablespoon balsamic vinegar. This adds moisture to the crisp skin, but will require an additional 15 to 30 minutes of cooking time.
Yield:6 Servings
Prep Time: 30 min. + chillng Grill: 1-1/4 hours
Ingredients
1 tablespoon kosher salt
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon ground mustard
1 broiler/fryer chicken (3-1/2 to 4 pounds)
1 can (12 ounces) beer
Directions
- In a small bowl, combine the first seven ingredients. Loosen skin from around the chicken breast, thighs and legs. Rub the spice mixture onto and under skin. Tuck wing tips behind the back. Refrigerate for 1 hour.
- Prepare grill for indirect grilling, using a drip pan. Pour out half of the beer, reserving for another use. Poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity.
- Place chicken over drip pan; grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until meat juices run clear. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can.
Nutrition Facts:
1 serving (1 piece) equals 321 calories, 17 g fat (5 g saturated fat), 102 mg cholesterol, 1,031 mg sodium, 4 g carbohydrate, trace fiber, 33 g protein.
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