Ingredients:
1 Small 4-5 Pound Chicken
11/4 Tablespoon Brown Sugar
1/4 Teaspoon Saffron
1 1/4 Teaspoons Sugar
1 1/2 Teaspoons Garlic Salt
1/4 Teaspoon Dried Ground Sage
1/2 Teaspoon Cayenne Pepper
1 Teaspoons Table Salt
1 Teaspoon Fresh Ground Pepper
3/4 Teaspoon Smoked Hot Paprika
1/3 Teaspoon Dry Mustard Powder
Olive Oil
One Can Of Beer
Information:
Serving Size 8
305 Calories Per Serving
12 Grams Of Fat
Cooking Directions:
Preheat your grill to 350 and let warm for 10 minutes. In a mixing bowl add the dry rub ingredients, brush or drizzle olive oil over and around the chicken so the dry rub will take. Apply about 2 tablespoons dry rub to the outer part of the chicken. Sprinkle the remaining rub in the cavity of the chicken. Set aside. Select your beer, open and drink or pour out 1/4 of the can, also add an extra slit or hole to the beer top for extra venting. Place the beer can on the grill in the center. Not above direct heat. Place the chicken cavity atop the beer can. Close the lid and cook covered for 1.5 hours or until the meat thermometer reads 174 degrees in the breasts. Carefully remove the chicken and beer can. Throw away can and let set for 5 minutes. Serve hot.
