Grilled, spice-rubbed chicken is made even better with a can of Dr Pepper.


1 whole chicken

1 can Dr. Pepper

For the rub:

1 1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon ground coriander

1/2 teaspoon ground chili chipotle

1/4 teaspoon ground cayenne pepper


Clean and pat dry the chicken. Place on a baking sheet or platter.

In a small bowl, combine everything for the rub. Stir to combine. Rub it all over the chicken, under the skin and inside the bird. Let sit at room temperature for 30 minutes.

Preheat the grill to 350°F. If you have a 3 burner grill, only light the middle and 1 side burner, leaving the other off. If you have a 2 burner grill, only light 1 side. You will be cooking the chicken with indirect heat.

Open up a can of Dr. Pepper and pour out (or drink) 1/4 of the can. Carefully prop the bird up on the can, like it's sitting on it. Transfer the bird and can to the grill and close the lid. Cook for about an hour or until the chicken is cooked through.

Remove from the grill and discard the can. Carve up the chicken.

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