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1
Mix the apple cider and balsamic vinegar together in a small spray bottle and set aside.
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2
In a bowl, combine the kosher salt, sugar, onion powder, garlic powder, cayenne pepper, paprika and ground mustard.
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3
Loosen skin from around the chicken breast, thighs and legs.
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4
Rub the spice mixture onto and under skin and some inside the cavity. Be sure to get a good portion under the skin.
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5
Tuck wing tips behind the back and tie. (This will keep the wing tips from burning).
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6
Refrigerate for 1 hour.
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7
Pour out half of the beer. (Okay, what was I thinking. Drink half of the beer :) ).
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8
Add the garlic and lemon to the can of beer.
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9
Poke additional holes in the top of the can with a can opener.
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10
Holding 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.
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11
Insert the whole onion into the neck hole as far as you can.
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12
Spray chicken with the apple cider and balsamic vinegar mixture. Spray again half-way through cooking.
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13
Place chicken over drip pan.
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14
Grill, 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.
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15
Cover and let stand for 10 minutes.
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16
Remove chicken from can (for me this took the help of DH.
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17
Enjoy.
