Great flavor and meat is so moist
1 Tbls. kosher salt
2 t. Italian seasonings
1 t. course black pepper
1 t. lemon pepper
2 t. paprika
1 t. garlic powder
3-5 lb. whole chicken
canola oil (to rub on chicken)
1 can dark beer (stout or ale)
Mix salt, Italian seasoning, black pepper, lemon pepper, paprika and garlic powder.
Place chicken in a baking dish or large plate. Rub chicken with a little canola oil and sprinkle dry rub all over, including the cavity. Cover with a 2-gal. Ziploc bag or saran wrap and refrigerate for several hours (or all day).
When ready to grill, heat a gas grill, igniting all burners on high for at least 10 minutes or build an indirect charcoal fire. Open beer; pour off 1/3 of it and enjoy the rest!
If using a gas grill, turn off one of the burners; set the chicken’s cavity on open beer can.
If using a charcoal grill, set chicken on charcoal-less portion of grill. Cover and cook until brown and cooked through, about 1-1/2 to 2 hours or 185 degrees. Chicken may have a button inserted that will pop when done.
Remove from grill and let rest for 10 minutes. Carve and enjoy.