Recipe by tshull777
This recipe is awesome! Some of the best rub I've tried in a long time. Can't wait for you to try this one!
Top Review by Pondridge
Excellent dry rub, but I have suggested changes to try:<br/><br/>Eliminate the lemon from the recipe -- I cooked it with lemon once and without lemon once. Without lemon had a much richer taste. I found the lemon added too many high notes to the flavor.<br/><br/>Double the brown sugar. Adding a bit more sweetness improved the taste on my second try. The brown sugar also helps it stick to the bird.<br/><br/>Use softened butter instead of vegetable oil on the outside of the bird. Butter crisped the skin better and, again, the flavor was more succulent.
For the rub
- 2 tablespoons paprika
- 2 tablespoons light brown sugar
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 1 tablespoon cracked black pepper
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 1 teaspoon ground cumin
- 1 (4 -5 lb) whole chickens
- 2 teaspoons vegetable oil
- 1 sprig fresh rosemary leaf
- 1 large shallot, minced
- 1 lemon, juice of
- 1 (16 ounce) can beer (and 1 beer can chicken can holder) (optional)
Directions See How It's Made
- In a small bowl combine the rub ingredients.
- Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub. Let rest at room temperature while you preheat your grill.
- Open the beer can an pour off half of the beer. (Or drink it if you don't want to waste it.) Set the half-full can of beer in can holder (or if you don't have a can holder, just be extra careful and place the can on a flat smooth surface), and add fresh rosemary leaves, minced shallot and lemon juice. This will help add moisture and flavor from the inside as your chicken cooks. You may need to use a funnel, to help add the ingredients to the can.
- Slide the chicken over the top so the can fits inside the cavity. Transfer the bird to your preheated grill, while carefully keeping the can upright. Carefully balance the bird on its two legs and the can holder. (If can holder is not used just use the can and use the legs like a tripod.) Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170 F in the breast and 180 F in the thickest part of the thigh. 1 - 1/4 to 1 - 1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can (holder) from the grill. Do not spill the beer, it will be HOT. Let the chicken rest for about 10 minutes before lifting it from the can (holder). Discard the beer. Cut the chicken into serving pieces. Serve warm.