Slow Roasted Grill Chicken

1 Whole Chicken ( gettry to the kind with no additives)

Rub

1/2 Cup Dark Brown Sugar

2 Tablespoons Garlic Powder

1 ½ Tablespoons Course Sea Salt

1/2 Teaspoon Black Ground Pepper

Preheat Grill to 300*

( Only the burners at each end. Leave the middle burners off)

NOTE: You can do this in the oven, it may not have the flavor that it will get from the grill.

In medium size mixing bowl whisk together all rub ingredients.

Remove giblets from inside bird and wash whole chicken very well, including the inside.  Place whole chicken into a greased 9×13 inch foil pan. Using your hands dip rub from bowl and start rubbing entire chicken with the sugar and spice mixture, on top and under the skin and inside the cavity also. When you have used all of the rub, place pan on grill in the center between the outside burners. Close lid and keep grill at 300 – 350*F.  After the first hour start rotating the pan a half turn every 30 minutes. Also as juices start to fill the pan baste the chicken with those juices. Try not to open the lid unless it’s time to rotate pan. Roast a total of 3 hours or until a meat thermometer is inserted into the thickest part of the bird and internal temp. is 165* F. or 75*C.  (The last 30 minutes of cooking time, remove bird from pan and place over grate with fire under it, to crisp the skin for 15 minutes on each side.) Save drippings in pan to pour over chicken and serve! Enjoy!