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       Grilled Barbecue Chicken
 Make tender, juicy grilled chicken the trendiest way, with a can of beer!
( I have heard that Coke, Pepsi, and Seven Up also work well )

  
Basic Barbecue Rub { below }
1 whole broiler ~ fryer chicken  { 4 to 4 1/2 pounds }
1 can { 12 ounces } regular or nonalcoholic beer
If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox, if using a gas grill place drip pan under chicken. Heat coals or gas grill heat on medium for indirect heat. Make Basic Barbecue Rub. Fold wings of chicken across back with tips touching and tie with a string or dental floss. Sprinkle rub inside cavity and over outside of chicken; rub with fingers.
 Pour 1/2 cup of beer from can. Hold chicken upright, with opening of body cavity down; insert beer can into cavity. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
Cover and grill chicken upright over drip pan for 1 hour to 1 hour 15 minutes or until thermometer reads 180º and juice is no longer pink when center of thigh is cut.
Using tongs, carefully lift chicken to rectangular pan, 13 x 9 x 2 inches, holding large metal spatula under beer can for support. Let stand 15 minutes before carving. Remove beer can; discard.
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Barbecue Spice Rub
1 T paprika
1/2 tsp. cayenne pepper ~ optional
2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. pepper
Mix all ingredients. Rub inside and outside of the chicken.
                     
 

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