Tasty and very tender chicken, thanks to slow roasting with the use of beer, and seasoned with Ac’cent®, chili powder, mustard and paprika.
1/3cup brown sugar
2tsp. chili powder
1tsp. onion powder
1tsp. dry mustard
1tsp. Ac’cent® Flavor EnhancerMSG
1/4tsp. ground black pepper
1/2can beerroom temperature
1 3-4lb. whole chicken
Preheat grill to medium-high heat.
Mix sugar, chili powder, onion powder, paprika, mustard, Accent, and ground pepper in a small bowl.
Place half-full can of beer in center of plate.
Rinse chicken under cold running water. Discard giblets and neck; drain and pat dry.
Place chicken over beer can with legs at bottom; keep upright.
Rub 1 teaspoon of seasoning mix into the top cavity of chicken. Rub remaining seasoning over surface of chicken.
Place chicken on grill standing up on the beer can over indirect flames with the lid closed. Cook until no longer pink at the bone and juices run clear, about 1 hour and 15 minutes or until an instant-read thermometer reads 165 degrees.
Remove chicken and discard beer can with tongs. Cover chicken with aluminum foil and set aside for 10 minutes before slicing.