4.5/5
(2 Votes)
Ingredients
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. paprika
- 1/2 tsp. dried oregano
- 1 roasting chicken, 6-7 pounds
- 1 cup root beer
- 1 cup ketchup
- 3 Tbl. Worcestershire sauce
- 1 Tbl. dried minced onion
- 1 clove garlic, minced
- roasted potatoes, optional
Preparation
Step 1
Prepare grill for indirect-heat cooking with drip pan in center. Combine salt, pepper, paprika and oregano; rub over chicken. Place on grill over drip pan; cover. Cook until meat thermometer inserted into thickest part of thigh away from bone registers 180 degrees, about 1 hour, 45 minutes.
Meanwhile, in pot, over medium high heat, combine root beer, ketchup, Worcestershire, onion, garlic. Bring to a boil. Reduce heat to low; simmer until reduced by half, 20-25 minutes.
Brush chicken with root beer mixture during last 10 minutes of cooking time. Let stand 10 minutes before carving. If desired, serve with potatoes.