Serves: 4 to 6

Ingredients:

• 1 whole chicken, 4 to 5 lb, spatchcocked
• 2 tablespoons olive oil
• 1 cup beer
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar or honey
• 2 teaspoons Smoked Paprika
• 1 1/2 teaspoons Granulated Garlic
• 1 1/2 teaspoons Granulated Onion
• 1 teaspoon Black Pepper
• 1 teaspoon Granulated Lemon Peel
• 1 teaspoon dried parsley
• 1/2 teaspoon Cayenne Pepper
• 2 teaspoons kosher salt

Instructions:

1. Heat a grill for indirect cooking at medium heat, about 375°F to 400°F. In a small bowl, mix smoked paprika, granulated garlic, granulated onion, black pepper, lemon peel, parsley, cayenne, and salt.

2. Pat the chicken dry. Rub it with olive oil, then coat it evenly with the spice mixture, including under the skin where possible.

3. Place the chicken skin side up over indirect heat. Simmer beer, vinegar, and brown sugar or honey for 5 minutes to make a quick baste.

4. Grill for 45 to 60 minutes, brushing with baste during last 15 minutes, until internal temperature reaches 165°F. Rest 10 minutes before carving.