Ingredients:
- 1/3 cup brown sugar
- 1 tablespoon of St. Lucifer Habanero Table Spice
- 1 tablespoon of paprika
- 2 teaspoons of dry ground mustard
- 1 tablespoon of dry thyme
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon of fresh ground black pepper
- 1/2 can of beer of your liking (don't waste, drink the first half during the prep)
- 5 slices of bacon
- (1) 3-4 lb. whole chicken
Directions:
- Preheat grill for medium-high heat, about 375 degrees. Mix the brown sugar, St. Lucifer Habanero Table Spice, paprika, dry mustard, thyme, salt and ground black pepper in a mixing bowl.
- Place the half can of beer in the center of the plate.
- Rinse chicken under cold running water. Discard giblets and neck from chicken, drain, and pat dry.
- Fit whole chicken over the can of beer with the legs on the bottom and keep upright.
- Sprinkle one teaspoon of the seasoning mix into the top cavity of the chicken. Rub the remaining seasoning mix over the entire surface of the chicken and under the skin.
- Drape the slices of bacon from the top down even across the bird.
- Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbecue the chicken until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes, depending on the size of the bird.
- An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 180 degrees when the chicken is done.
- Remove the chicken from the grill and discard the beer can.
- Cover the chicken with a doubled sheet of aluminum foil and allow to rest in a warm area for 10 minutes before slicing.