3/4 cup canned iced tea (reserved from Iced Tea Chicken)
3/4 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons A-1 steak sauce
2 tablespoons brown sugar, or more to taste
1 tablespoon fresh lemon juice, or more to taste
1/2 teaspoon Liquid Smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water to cover, then drained
Make the rub: Put the iced tea mix, paprika, coriander, sugar, salt, pepper,
garlic powder, and celery seed in a small bowl and stir to mix.
Pop the tab off the iced tea can. Pour half the tea (3/4 cup) into a measuring
cup and set aside for the sauce. If cooking the chicken on the can, using a
church key-style can opener, make 2 additional holes in its top. Set the can
Remove the packet of giblets from the body cavity of the chicken and set
aside for another use. Remove and discard the fat just inside the body and neck
cavities. Rinse the chicken, inside and out, under cold running water and then
drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of
the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the
chicken. Drizzle the oil over the outside of the bird and rub or brush it all
over the skin. Sprinkle the outside of the bird with 1 tablespoon of the rub
and rub it all over the skin. Spoon the remaining rub into the iced tea through
a hole in the top of the can.
Hold the bird upright, with the opening of the body cavity at the bottom,
and lower it onto the can so the can fits into the cavity. Pull the chicken
legs forward to form a sort of tripod, so the bird stands upright. The rear
leg of the tripod is the can.
Tuck the tips of the wings behind the chicken's back.
Set up the grill for indirect grilling and preheat to medium. If using a
charcoal grill, place a large drip pan in the center. If using a gas grill,
place all the wood chips or chunks in the smoker box or in a smoker pouch and
preheat on high until you see smoke, then reduce the heat to medium.
When ready to cook, if using a charcoal grill, toss all of the wood chips
or chunks on the coals. Stand the chicken up in the center of the hot grate,
over the drip pan and away from the heat. Cover the grill and cook the chicken
until the skin is a dark golden brown and very crisp and the meat is cooked
through (about 180 degrees F on an instant-read meat thermometer inserted in
the thickest part of a thigh, but not touching the bone), 1 1/4 to 1 1/2 hours.
If using a charcoal grill, you'll need to add 12 fresh coals per side after
1 hour. If the chicken skin starts to brown too much, loosely tent the bird
with aluminum foil.
Using tongs, hold the bird by the can and carefully transfer it in an upright
position to a platter.
Present the bird to your guests. Let the chicken rest for 5 minutes, then
carefully lift it off the support. Take care not to spill the hot iced tea or
otherwise burn yourself. Halve, quarter, or carve the chicken and serve with
Iced Tea Barbecue Sauce.
Iced Tea Barbecue Sauce: Combine the iced tea, ketchup, Worcestershire sauce,
steak sauce, brown sugar, lemon juice, liquid smoke, onion and garlic powders,
and pepper in a heavy saucepan with 1/4 cup of water and gradually bring to
a boil over medium-high heat.
Reduce the heat to medium to obtain a gentle simmer. Let the sauce simmer
gently until slightly reduced, thick, and richly flavored, 6 to 8 minutes. Taste
for seasoning, adding brown sugar or lemon juice as necessary; the sauce should
be highly seasoned. If sauce is too thick or intense, thin with a little more
Transfer the sauce to a bowl or clean jar and let cool to room temperature
before serving. Any leftover sauce (in the unlikely event that you have it)
will keep in the refrigerator, covered, for several weeks. Let return to room
temperature before serving.