Ingredients
4 teaspoons chicken seasoning2 teaspoons sugar2 teaspoons chili powder1-1/2 teaspoons paprika1-1/4 teaspoons dried basil1/4 teaspoon pepper1 broiler/fryer chicken (3 to 4 pounds)1 tablespoon canola oil2 lemon slices1 can (12 ounces) beer or nonalcoholic beer
Preparation
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.
