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 to 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 6 ingredients. Gently loosen skin from the chicken. Brush chicken with oil. Sprinkle 1 teaspoon spice mixture into cavity. Rub the remaining spice mixture over and under the skin. Place lemon slices in neck cavity. Tuck wing tips behind the back.
  2. Prepare grill for indirect heat, using a drip pan. Pour out half the beer, reserving for another use. Poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity.
  3. Place chicken over drip pan; grill, covered, over indirect medium heat until a thermometer reads 180° 1-1/4 to 1-1/2 hours. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can.
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