Iced Tea Chicken

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)
2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water to cover, then drained

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.

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. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can aside.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of the rub and rub it all over the skin. Spoon the remaining rub into the iced tea through a hole in the top of the can.

Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the can.

Tuck the tips of the wings behind the chicken's back.

Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180�F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/4 to 11/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.

Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off the support. Take care not to spill the hot iced tea or otherwise burn yourself. Halve, quarter, or carve the chicken and serve with Iced Tea Barbecue Sauce.
Serves 2 to 4.

Ingredients for Iced Tea Barbecue 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
 
Combine the iced tea, ketchup, Worcestershire sauce, steak sauce, brown sugar, lemon juice, liquid smoke, onion and garlic powders, and pepper in a heavy saucepan with 1/4 cup of water and gradually bring to a boil over medium-high heat.

Reduce the heat to medium to obtain a gentle simmer. Let the sauce simmer gently until slightly reduced, thick, and richly flavored, 6 to 8 minutes. Taste for seasoning, adding brown sugar or lemon juice as necessary; the sauce should be highly seasoned. If sauce is too thick or intense, thin with a little more water.

Transfer the sauce to a bowl or clean jar and let cool to room temperature before serving. Any leftover sauce (in the unlikely event that you have it) will keep in the refrigerator, covered, for several weeks. Let return to room temperature before serving.