Ingredients
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1/4 cup brown sugar
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2 tsp smoked paprika
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2 tsp garlic powder
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2 tsp onion powder
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2 tsp chili powder
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1 tsp ground nutmeg
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1 (4 lb) whole chicken
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1 (12 oz) can root beer
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1 can from a 12 pack of root beer
Steps
1
In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, chili powder, and nutmeg. Season with salt and pepper. Pat the chicken dry with paper towels. Rub spice mixture all over chicken.
2
Prepare grill for indirect grilling. If using a gas grill, heat one burner to high and leave one burner off (if you have a three-burner grill, leave the middle burner off and heat the outside burners). Place a disposable foil pan over the unlit burner to collect juices and fat. If using a charcoal grill, move hot coals to one side of grill and place drip pan under the cooler side of the grill.
3
Pour half the root beer into the drip pan. Position chicken over half-filled can so that the legs are hanging down. Place chicken upright on cool side of grill over drip pan and cover. Cook 50 min., until an instant-read thermometer reaches 165°F in thickest part of thigh.
