Beer-roasted chicken on the BBQ

Name: Beer-roasted chicken on the BBQ
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 whole chicken about 4 lb (1.8 kg); ½ cup (125 ml) blonde beer; 1 cup (250 ml) brown sugar; ¼ cup (60 ml) salt; ¼ cup (60 ml) smoked paprika; 2 tbsp (30 ml) dried basil; 1 tbsp (15 ml) ground cumin; 1 tbsp (15 ml) onion powder; 1 tbsp (15 ml) garlic powder; 1 tbsp (15 ml) ground black pepper; 2 tsp (10 ml) ground coriander; ½ cup (125 ml) butter; 3 tbsp (45 ml) homemade BBQ spice mix; 2 tbsp (30 ml) blonde beer

Preparation 15 min
Cooking 1 h 15 min
Servings 4
Freezing Absolutely

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Chicken

1 whole chicken about 4 lb (1.8 kg)
½ cup (125 ml) blonde beer

Homemade BBQ marinade

1 cup (250 ml) brown sugar
¼ cup (60 ml) salt
¼ cup (60 ml) smoked paprika
2 tbsp (30 ml) dried basil
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) onion powder
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) ground black pepper
2 tsp (10 ml) ground coriander

Beer butter

½ cup (125 ml) butter
3 tbsp (45 ml) homemade BBQ spice mix
2 tbsp (30 ml) blonde beer

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Preparation

Prepare the BBQ marinade: in a bowl, mix all the homemade rub ingredients. Set aside 3 tbsp (45 ml) of the mix for the beer butter.
Put the chicken in a sealed bag, add the rest of the rub and the ½ cup blonde beer. Mix well to coat the chicken evenly. Refrigerate for 1 to 3 hours (or overnight for maximum flavor).
Remove the chicken from the bag and drain. Place it on a vertical chicken stand, then place everything in an aluminum plate to catch the cooking juices.
Preheat the BBQ to 350°F (175°C) with indirect heat. On a 3-burner BBQ, turn all burners to minimum and place the chicken right in the center.
While the BBQ heats up, prepare the beer butter: in a small saucepan over medium heat, melt the butter. Add the 3 tbsp reserved BBQ spices and the blonde beer. Whisk to obtain a slightly syrupy paste.
Place the chicken (still on its stand, in its plate) in the center of the BBQ. Close the lid and let cook for 30 minutes without touching so the skin starts to caramelize.
After 30 minutes, brush the chicken generously with the beer butter. Close the lid. Repeat the basting every 15 minutes generously, until the thigh reaches 175 to 185°F (80 to 85°C) without touching the bone, about 1 to 1.5 hours total cooking time.
Carefully remove the chicken from the BBQ. Let rest for 10 minutes mandatory under aluminum foil placed lightly on top (don’t seal tight, or the skin will soften). Carve and serve.