1 whole chicken, rinsed, patted dry, neck and giblets reserved for another use
2 Tbsp Red Monkey Mango Habanero seasoning
1/4 cup olive or vegetable oil
Small potato or onion
1 12-ounce can beer or soda, preferably a dark beer or cola
Special equipment: a beer-can chicken stand (optional), and a small cookie sheet

After rinsing and patting chicken dry, loosen skin from the chicken and gently work fingers under the skin on the breast and legs. Combine the Mango Habanera seasoning and olive oil. Using a spoon and your fingers, rub the mixture all over the meat of the chicken. Rub more all over the skin and inside the cavity.

Place chicken on the roasting stand, and place the small potato or onion inside the neck of the chicken (you may have to cut it to get it to fit).

Preheat grill to medium-high over indirect heat. Place small cookie sheet under grill grate on indirect side to catch the drippings from the bird (lining the pan with foil will help aid in clean-up). Place chicken over the cookie sheet. Grill over medium-high heat for 1 hour to 1 3/4 hours, depending on the size of the chicken (some chickens can take as little as 45 minutes, so use a meat thermometer to gauge the internal temperature).

Remove chicken from the grill and place on a carving platter. Tent with foil and let rest for 10 minutes. Carve chicken and serve warm.

Submitted by: Kim Brittain