Beer-BBQ Chicken

This recipe is from Eating Well Magazine. I've made this twice, both times using Michael's Amazing Chickens....and twice WOWing my guests! The finished chicken really does look like it belongs on the cover of the magazine, with flavor and moistness to match!

1 whole Chicken
1 TBL SMOKED paprika
2 tsp dried oregano
1 1/2 tsp salt
1 tsp brown sugar
1 tsp cumin
1/2 onion powder
1/2 tsp garlic powder
1/2 tsp chipotle chile powder
1, 12-oz bottle beer

• Preheat your grill on high (to at least 400)
• Prepare your rub
• Rinse and dry your chicken
• Loosen the skin over the breast and leg meat. Tuck wings under the body and tie the legs with kitchen string.
• Rub the spice mixture under the skin onto the breast and leg meat. Add and remaining rub to the cavity of the bird.
• Turn off the back burner of your grill. Place the bird breast down on the rack over the UNLIT portion of the grill. Pour half of the beer into the cavity. No worries if some spills out.
• Close lid and roast undisturbed for 45 mins (for a 4 lb chicken, 1 hour or 1 hour 15 mins for a 6-7 lb bird)
• Turn chicken breast-side up. Pour the remaining beer into the cavity-unless you have drank it already...in which case you will need to open another.
• Cover and continue roasting about 45mins-1 hr (depending on size). Use a thermometer to check temp at the thickest part of the thigh. Should register to 165.
• When chicken is finished, remove from heat and let rest for 10 minutes before carving.

*I used a short cut and made a rub with smoked paprika, chipotle chile powder, mashed garlic, salt, and dried oregano...turned out fine.