Serves 10 to 12
Prep Time: 15 minutes | Total Time: 1 hour 20 minutes
2 (3 to 4-pound) whole chicken, gizzards removed, washed, and patted dry
For the Rub
1/2 cup light-packed brown sugar
1/4 cup dijon mustard (with white wine)
1 heaping tablespoon Spanish smoked paprika
3 teaspoons balsamic vinegar
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 (16-fluid ounce) cans beer
Preheat grill to medium heat (350ºF). *If using a charcoal grill, prepare grill for indirect cooking at medium heat. Place a dripping pan in grill, directly underneath where chicken will be cooked. Set chicken on a tray.
In a medium bowl, whisk together brown sugar, mustard, paprika, balsamic, salt, and pepper. Brush rub over chickens and massage to season every part of the bird (including under the skin).
Take can of beer and insert into the chicken so that it stands up, legs down and wings up. Tuck the chicken’s wings to the back to prevent from burning. Transfer can and chicken to grill and set on grates set over dripping pan. Cover grill and cook chicken until skin is crisp and internal temperature reaches 165ºF when inserted into the thigh, about 1 hour 15 minutes. Rotate chicken every 20 minutes throughout cooking but keep covered. Keep watching chicken as it may cook faster.
Transfer chicken to a cutting board and allow meat to rest for 15 minutes before carving. Serve chicken.
*If you don’t have a grill, roast chicken in oven at 350ºF until skin is crisp and internal temperature reaches 165ºF.
*If you don’t have a thermometer, poke a hole into the chicken thigh and juices should run clear (never red or white)