Chili chicken taste leaves the bird unbelievably juicy.
|Prep Time||30 minutes|
|Grill Used||Kamado Joe|
|Cook Time||1 hour, 10 minutes|
1/2 Cup paprika
1/4 Cup black pepper
1/4 Cup salt
1/4 Cup brown sugar
2 Tbsp chili powder
1 Tbsp onion powder
1 Tbsp dry mustard
1 Tbsp celery salt
1 Tbsp red pepper
1 Cup apple cider vinegar
1 Can of beer (Sleeman Draught)
1 Tablespoon Worcestershire sauce
1 Tablespoon olive oil
Combine all rub ingredients, rub the bird in and out, place on beer can chicken holder.
Baste every 20 minutes until internal temp reaches 180°F (Kamado Joe temp at 350°F)
I also place a piece of aluminum foil in the top neck cavity to keep the juices in.