Ready in about: 1 hour 40 minutes, serves 4
- 1 tsp. garlic powder
- 1 tsp. cayenne pepper
- 1 tsp. paprika
- 1 tsp. sugar
- 1 tsp. onion powder
- 1 tsp. ground mustard
- broiler chicken
- 12 oz. beer
- 1 tbsp. kosher salt
- In a little bowl, blend the rub ingredients. With a trimming knife, cautiously release the skin from the chicken; rub the rub blend under and over the skin. Fold wings under chicken. Refrigerate, covered, 60 minutes.
- Cover all sides of an 8-or 9-inch dish with foil. Eliminate half of the beer from the can (drink it)! Place a rack at bottom of the baking dish. Grab a can opener, make many extra openings in the top of the can; put can in the rack.
- Heat your grill.
- Stand chicken upward on the rack; place on a barbecue grill. Grill, covered, and on medium heat for 1-1/4 to 1-1/2 hours or until a thermometer embedded in the thickest piece of thigh reads 170°-175°.
- Remove from barbecue. Wrap chicken in foil. Let stand 15 minutes before cutting with a sharp cooking knife.