1/2 c. paprika
2 tablespoons garlic powder
2 tablespoons kosher salt
1 tablespoon dried thyme
2 tsp cayenne pepper
2 tsp ground celery seed
2 tsp black pepper
Mix all above ingredients in a Tupperware container or Ziploc bag to keep. Makes about 1 cup.
1 can of beer
2 bay leaves
Open can of beer, pour (or drink!) enough to lower the level by about 1/4th. Break bay leaves in half and drop in beer can.
Take about 3 tablespoons of the rub and rub all over the outside of the chicken. Rub about 1 tablespoon on the inside of the chicken. Using your fingers, pull skin loose and away from the meat around the breast. Rub about 1-2 tablespoons under the skin, pat over the skin. For this step, I prefer to let my husband do the honors
Use a skewer and poke holes in the fatty places.
For BBQ with briquettes, heat about 60 pieces. Place a drip pan in the bottom of the BBQ, place burning briquettes on the outside edges for indirect heating. Place smoke chips in BBQ.
For gas BBQ, heat to desired temperature, with a drip pan in place, then place the chicken on top of the beer can and place above the drip pan.
Close lid, BBQ until done approximately 65-85 minutes; use meat thermometer in thigh, test for 170 – 175 degrees.
Why Beer?: So why does this work so well? First of all, you are adding a source of moisture to the chicken that keeps it from drying out. Second, you are adding beer. The yeast and malt in beer reacts with the chicken, particularly the skin, making it thin and crispy while the meat remains juicy.