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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
- 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.
- 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.
- 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.