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1
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit.
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2
Close lid; heat grill to 350 degrees F.
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3
Remove and discard neck and giblets from chicken.
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4
Also, remove excess fat from inside the body and neck cavities.
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5
Reserve 1-1/2 tsp.
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6
dry rub seasoning mix for later use.
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7
Sprinkle 1-1/2 tsp.
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8
of remaining seasoning mix evenly into body and neck cavities of chicken.
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9
Rub remaining seasoning mix onto outside of chicken.
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10
Open can of apple juice.
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11
Pour half the juice into another container; refrigerate for another use.
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12
Use beer opener to punch 2 additional holes in top of can.
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13
Add reserved seasoning mix to remaining juice in can.
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14
Tuck wing tips behind back of chicken.
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15
Hold the chicken upright, then lower over the juice can, so can fits inside body cavity of chicken.
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16
Place chicken (with can) on grill grate over unlit area, pulling legs forward to allow chicken stand upright on grate.
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17
Cover grill; cook 1-1/4 to 1-1/2 hours or until chicken is done (165F), monitoring for consistent grill temperature.
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18
Remove chicken from grill, being careful to keep it upright.
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19
Let stand 5 min.
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20
Use hot pads to carefully remove can; discard can and juice.
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21
Cut chicken into quarters or slices to serve.
