Ingredients
4
4 servings
- •⅓ cup brown sugar
- •2 teaspoons onion powder
- •2 teaspoons garlic powder
- •1 teaspoon mustard powder
- •2 teaspoons smoked paprika
- •1 teaspoon pepper
- •2 teaspoons dried tarragon
- •2 teaspoons salt
- •1 5-pound whole chicken, gizzards removed
- •12 oz beer
- •½ cup barbecue sauce
Instructions
- In a medium bowl, combine the brown sugar, onion powder, garlic powder, mustard powder, smoked paprika, pepper, tarragon, and salt and stir to incorporate. Use half of the spice rub to season the entire chicken. Cover with plastic wrap and refrigerate for at least 2 hours, or up to overnight.
- Preheat the grill to 350°F (190°C).
- Remove the chicken from the refrigerator and season with the remaining spice rub. Pour out half of the can of beer. Place the half-filled can in the chicken cavity and stand it upright.
- Grill the chicken over indirect heat for 30-40 minutes. Baste the chicken with the barbecue sauce and cook for another 10-15 minutes, until the internal temperature reaches 165°F (75°C).
- Remove chicken from the grill and let rest for 15 minutes before carving.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 691
- Carbohydrate: 32g
- Fat: 37g
- Fiber: 0g
- Protein: 43g
- Sugar: 23g
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