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Prep time: 3 hours, Serves 4 1 cup hickory wood chips Natural Lump Charcoal 1 (12 oz) soda or beer can, empty 2 Tbsp kosher salt 3 Tbsp brown sugar 3 tsp sweet paprika 3 tsp black pepper 1 (4 lb) whole natural chicken cooking oil 8 leaves fresh basil grill brush 6 oz white wine 1 Tbsp each fresh tarragon, basil & thyme, chopped your favorite Henry's Barbecue Sauce 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. Mix together salt, sugar, paprika and pepper; set aside. Remove neck and giblets from chicken; discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil. Loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Season chicken with spice rub; under the skin, and inside and out. Insert basil leaves under the skin. Drain wood chips and place half on the hot coals. Brush grate with oil. Fill can with wine and herbs and place on a solid surface. Hold chicken upright, with body cavity facing down, and insert beer can into cavity. Place chicken in the middle of the grate with its legs spread out, forming a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°F and the juices run clear. Add remaining wood chips after an hour and hot charcoal as required. Remove from grill and let rest for 10 minutes before carving. Carefully remove can from chicken and discard. Carve and serve with your favorite sauce and sides. |
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