You’ll be proud to serve this stand-up chicken at any family gathering. Treated to a savory rub, then roasted over a beer can for added moisture, it’s so tasty you may want to call dibs on the leftovers now!
—SHIRLEY WARREN THIENSVILLE, WI
PREP: 20 MIN. • GRILL: 1 1 /4 HOURS + STANDING • MAKES: 4 SERVINGS
4 teaspoons chicken seasoning
2 teaspoons sugar
2 teaspoons chili powder
1 1 /2 teaspoons paprika
1 1 /4 teaspoons dried basil
1 /4 teaspoon pepper
1 broiler/fryer chicken (3-4 pounds)
1 tablespoon canola oil
2 lemon slices
1 can (12 ounces) beer or nonalcoholic beer
1. In a small bowl, combine the first six ingredients. Gently loosen skin from the chicken. Brush chicken with oil. Sprinkle 1 teaspoon of spice mixture into cavity. Rub the remaining spice mixture over and under the skin. Place lemon slices in neck cavity. Tuck the wing tips behind the back.
2. Prepare grill for indirect heat, using a drip pan. Pour out half of the beer, reserving for future use. Poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower it over the can so the can fills the body cavity.
3. Place chicken over drip pan; grill, covered, over indirect medium heat for 1 1 /4 -1 1 /2 hours or until a thermometer reads 180°. Remove chicken from grill; cover and let stand 10 minutes. Remove can from chicken before carving.
PER SERVING 7 ounces cooked chicken: 415 cal., 25g fat ( 6g sat. fat ) , 131mg chol., 366mg sod., 3g carb. ( 2g sugars, 1g fiber ) , 42g pro.