Iced Tea Chicken



Ingredients:
1 tablespoon powdered iced tea mix
1-tablespoon paprika
2 teaspoons ground coriander
1-teaspoon sugar
1-teaspoon coarse salt (kosher or sea)
1/2 teaspoon freshly ground black pepper
1-tablespoon garlic powder
1/4-teaspoon celery seed
2 cans (12 ounces) iced tea
1 chicken (31/2 to 4 pounds)
2 teaspoons vegetable oil
Iced Tea Barbecue Sauce (recipe follows)
3/4-cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons A.1. Steak sauce
2 tablespoons brown sugar, or more to taste
1 tablespoon fresh lemon juice, or more to taste
1/2-teaspoon liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper


Iced Tea Rub:
1 tablespoon powdered iced tea mix
1-tablespoon paprika
2 teaspoons ground coriander
1-teaspoon sugar
1-teaspoon coarse salt (kosher or sea)
1/2 teaspoon freshly ground black pepper
1/2-teaspoon garlic powder
1/4-teaspoon celery seed
1 can (12 ounces) iced tea
1 chicken (31/2 to 4 pounds)
2 teaspoons vegetable oil
Iced Tea Barbecue Sauce (recipe follows)

Iced Tea Barbeque Sauce:

3/4 cup canned iced tea (reserved from Iced Tea Chicken)
3/4-cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons A.1. Steak sauce
2 tablespoons brown sugar, or more to taste
1 tablespoon fresh lemon juice, or more to taste
1/2-teaspoon liquid smoke
1/2 teaspoon onion powder
1/2-teaspoon garlic powder
1/2 teaspoon freshly ground black pepper

Instructions:
1. Make the rub: Put the iced tea mix, paprika, coriander, sugar, salt, pepper, garlic powder, and celery seed in a small bowl and stir to mix.
2. Pop the tab off the iced tea can. Pour half the tea (3/4 cup) into a measuring cup and set aside for the sauce. When cooking the chicken on the can, make 2 additional holes in its top. Set the can aside.
3. Remove the giblets and fat from just inside the body and neck cavities. Rinse the chicken inside and out with paper towels.
4. Sprinkle 1 teaspoon of the rub inside the body cavity and ½ teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the chicken and rub or brush it all over the skin. Spoon the remaining rub into the iced tea through a hole in the top of the can.
5. Set up the grill for indirect grilling.
6. When ready to cook, toss the entire wood chips or chunks o the coals. Stand the chicken up in the center of the hot grate.
7. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through, ¼ to 2/2 hours. If the chicken starts to brown too much, loosely tent the bird with aluminum foil.
8. Use the tongs to transfer the chicken and let it rest for 5 minutes. Carve the chicken and serve with Iced Tea BBQ Sauce.