1 ½ tsp Paprika
1 tsp brown sugar
½ tsp garlic powder
½ tsp onions powder
½ tsp red pepper flakes
½ tsp chili powder
¾ tsp salt, divided
2 (12 ounce) cans root beer, divided
2 tbsp unsalted butter, chilled and cut into pieces
2 tsp cider vinegar
1 (3 ½ pound whole chicken) with cavity cleared of extras
1 disposable tin pan for basting chicken on grill (optional)
1.Prepare grill for indirect grilling, heating one side to medium.
2.Combine in a small bowl: paprika, brown sugar, garlic powder, onion powder, red pepper flakes, chili powder, and ½ tsp salt.
3.Open both root beer cans; pour 18 ounces into a small saucepan, set remaining root beer aside (in the can). Bring 18 ounces root beer to a boil. Cook until reduced to 1/3 cup (about 20 minutes). Remove from heat. Add remaining ¼ tsp salt, butter, and vinegar, stirring until smooth.
4.Rub paprika mixture evenly over chicken. Holding upright with the cavity facing down, insert reserved opened root beer can into cavity. Place chicken on unheated side of grill. Spread legs out to form a tripod to support the chicken. Cover and grill for 1 hour and 30 minutes or until meat thermometer inserted in meaty part of the thigh registers 160 degrees, basting chicken every 20 minutes with sauce (be warned that basting the chicken on your grill will create a mess, if you would like keep your grill clean and sticky free, try placing chicken in a foil pan on the grill so as to keep sauce contained).
5.Once chicken is ready, lift chicken slightly using tongs; place spatula under can. Carefully remove from chicken and can from grill; place on a cutting board. Let stand 10 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard can. Carve chicken. Serve with some roasted potatoes and veggies. Enjoy!
Adapted from Cooking Light Magazine