Dancing chickens, drunken chickens, it doesn't matter what you call them they are simple and succulent! Fun too, people always chuckle when you open the barbecue to the sight of dancing chickens.
- Dymond Lake Seasoning*
- 4 tsp paprika
- 2 tsp salt
- 2 tsp onion powder
- 2 tsp pepper
- 1 tsp garlic powder
- 1 tsp sage
- 1/2 tsp cayenne
- 3 1/2 - 4 lbs chicken
- 12 oz beer
Use DLS* OR combine all the ingredients for the rub.
Wash the chicken and pat dry with paper towels. Sprinkle DLS* OR the rub over the whole chicken, coating well. Any unused rub can be stored in a covered container for later use.
Open the can of beer (you can drink about a third of it) and insert the can into the cavity of the chicken, keeping upright. Stand the chicken in a foil-covered baking pan with sides (it can make a mess). The foil is for easy cleanup.
Set the pan in a preheated barbecue over medium-low heat. Close the cover and cook for 1 1/4 - 1 1/2 hours.
*DLS = Dymond Lake Seasoning. This unique spice blend is a poorly kept family secret crafted and sold by Doug and Helen Webber, grandparents of blog contributors Karli, Jayne and Becca. CREDIT: This recipe is from the bestselling cookbook Icebergs and Belugas by Helen Webber and Marie Woolsey.