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 to 375 degrees F). Heat 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 degrees F in the thigh). To maintain medium heat (350 to 375 degrees
F), keep lid closed and adjust lit burner as necessary.
Remove chicken from can before serving.
10 min Prep time | 1 hr 30 min Cook time | Serves: 10
Nutrition information (Amount per serving) Calories: 280 Cholesterol: 95mg
Sodium: 1003mg Protein: 30g Total Fat: 16g Fiber: 0g Carbohydrate: 4g