-
1
Soak wood chips in water for 1 hour. Prepare charcoal grill for indirect grilling by placing a foil pan in the center of the grill and arranging charcoal around the pan; heat to medium.
-
2
Mix together salt, sugar, paprika and pepper; set aside.
-
3
Remove neck and giblets from chicken; discard.
-
4
Rinse chicken inside and out, and pat dry with paper towels.
-
5
Rub chicken lightly with oil.
-
6
Loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat.
-
7
Season chicken with spice rub; under the skin, and inside and out.
-
8
Insert basil leaves under the skin.
-
9
Drain wood chips and place half on the hot coals.
-
10
Brush grate with oil.
-
11
Fill an empty 12 oz soda or beer can with wine and herbs and place on a solid surface.
-
12
Hold chicken upright, with body cavity facing down, and insert beer can into cavity.
-
13
Place chicken in the middle of the grate with its legs spread out, forming a tripod to support the chicken.
-
14
Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180u00b0F and the juices run clear.
-
15
Add remaining wood chips after an hour and hot charcoal as required.
-
16
Remove from grill and let rest for 10 minutes before carving.
-
17
Carefully remove can from chicken and discard.
-
18
Carve and serve with your favorite sauce and sides.
