What you need ...
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 whole chicked (4 pounds)
1 can (12 ounce) beer
1/2 cup Kraft Honey Barbeque Sauce
grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.
first 5 ingredients; rub onto chicken.
beer can; discard half the beer. Place can on work surface; lower chicken over can, inserting can into tail end of chicken. Stand chicken on grate over unlit area, using the legs to help the chicken stand upright; cover. (Can should remain in chicken on grill.)
chicken 1 hour; brush with sauce. Grill, uncovered, 15 min. or until chicken is done (165ºF), monitoring for consistent grill temperature and brushing chicken frequently with remaining sauce. Remove from grill; cover loosely with foil. Let stand 10 min. before removing chicken from can and carving chicken. Discard any beer remaining in can.
Balance this special-occasion entree with smart side dishes. For example, choose a mixed green salad and hot steamed vegetables.
Prepare using BULL'S-EYE Original Barbecue Sauce.
How to Grill with Indirect Heat
When grilling over indirect heat, the food is not cooked directly over the heat source. The covered grill then acts like an oven, so there is no need to turn the food. Use this grilling method for foods that require at least 25 min. of grilling time or foods that are so delicate that direct exposure to the heat source would out, such as roasts, whole chickens, thick steaks, ribs or delicate fish fillets.