Pop Can Chicken

Directions

1. Preheat bbq to med-high heat, about 375° F
2. Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl
3. Place the half-full can of pop in the center of the foil pie plate (to catch drippings)
4. Rinse chicken under cold running water, drain and pat dry
5. Fit the whole chicken upright over the can, legs down
6. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken
7. Rub the remaining seasoning mix over the entire surface of the chicken
8. Place the chicken, standing on the can and pie plate, directly on the preheated grill
9. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes
10. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180°F (82°C)
11. Remove the chicken from the grill and discard the can and foil plate
12. Cover the chicken with a doubled sheetof aluminum foil, and allow to rest in a warm area for 10 minutes before carving