This chicken was so moist and juicy. We loved the blend of spices. It takes a little work to get the spice blend under the skin, or for me it did, but was so worth it. Adapted from Taste of Home. Prep time does not include refrigeration. Hope you enjoy
03Loosen skin from around the chicken breast, thighs and legs.
04Rub the spice mixture onto and under skin and some inside the cavity. Be sure to get a good portion under the skin.
05Tuck wing tips behind the back and tie. (This will keep the wing tips from burning).
06Refrigerate for 1 hour.
07Pour out half of the beer. (Okay, what was I thinking. Drink half of the beer :) ).
08Add the garlic and lemon to the can of beer.
09Poke additional holes in the top of the can with a can opener.
10Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. I used one of the stands that they sell at Walmart for $2 bucks and it worked very well.
11Insert the whole onion into the neck hole as far as you can.
12Spray chicken with the apple cider and balsamic vinegar mixture. Spray again half-way through cooking.
13Place chicken over drip pan.
14Grill, covered, over indirect medium heat for 1 to 1 1/4 hours or until a meat thermometer inserted into a thigh reads 180 degrees. Remove chicken from grill.
15Cover and let stand for 10 minutes.
16Remove chicken from can (for me this took the help of DH.