Directions

1. Prepare grill for medium heat, indirect cooking, by placing the hot coals to one side of the grill. Place an empty pan next to the hot coals to catch the chicken drippings.

2. Rub vegetable oil on chicken. Sprinkle seasoning blend inside the cavity and on the outside of the chicken.

3. Pour half of the root beer out of one of the cans. Place the chicken over the root beer can and place the chicken on the grill over the pan. Spread legs out to form a tripod to support the chicken.

4. Cover and cook the chicken for 1 hour, 30 minutes.

5. While the chicken is cooking, pour the other can of root beer in a 2-quart saucepan. Cook for 20 minutes over medium heat. Turn off heat, add barbecue sauce, stir and set aside half of the sauce for dipping.

6. With the other half of the sauce, baste the chicken, cover and cook for 20 minutes. Baste again and cook for an additional 20 minutes.

7. The chicken should reach an internal temperature of 170ºF in the breast and 180ºF in the thigh or until juices run clear.

8. Carefully lift chicken from the grill and place in a pan. Remove and discard the can.

9. Allow the chicken to rest for 10 minutes before carving.

10. Serve with the reserved sauce.