Thread: BBQ & Beer Roasted Chicken

1 tsp. garlic powder
1tsp. onion powder
1/2 tsp. paprika
1/2 tsp. black pepper
Tbsp chopped parsley
Tbsp dried onion


1 whole chicken (4 lb.)

1 can (12 oz.) beer
1/4 cup Barbecue Sauce
1 Tbsp melted butter

1 whole onion placed on top of chicken to help hold in steam from beer.

Directions

HEAT grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.

MIX first 7 ingredients; to rub onto chicken.
Reserve some to put in basting mix.

OPEN beer can.
Pour half the beer into a cup. Mix with Tablespoon melted butter and BBQ sauce and reserved spices and use for basting every 15 minutes.
Place 1/2 can of beer on work surface; lower chicken over can, inserting can into tail end of chicken. Stand chicken on grate over unlit area, using the legs to help the chicken stand upright.(we have one of those stands that holds the can of beer and chicken and Bruce has an EGG grill that has an indirect cooking stone.) put onion over neck opening and skewer skin from chicken on it to hold in place.

GRILL chicken 1 hour and 15 minutes, baste with sauce every 15 minutes, until chicken is done (180ºF), monitoring for consistent grill temperature and brushing chicken frequently with remaining sauce.



Remove from grill; cover loosely with foil. Let stand 10 min. before removing chicken from can and carving chicken. Discard any beer remaining in can.

Roast Baked Potatoes wrapped in foil around chicken and serve with salad to complete your meal.