This is my father in-law's recipe and it produces one of the absolute best chicken flavors of all time. The first time I tried this, my wife went and got it out of their fridge and it was cold, but I really liked it, even cold it was extremely moist and full of massive flavor. Here I mixed it with some other compliments such as a reduced beer/wine mushroom sauce, and garlic mashed potatoes.

Ingredients:

2 to 3, 3lb whole chickens halved
Lawry's Salt
Ground Pepper
Granulated Garlic
12oz Budweiser Beer
4oz of a Dry White Wine

Method:

Get 2-3whole chickens (2 1/2-3 1/2 lbs) then half them. Mix granulated garlic, pepper & Lawry's seasoning together. Then rub it on both sides of the chicken. Put the chicken on the grill, cook bone side down first. Flip on both sides but mostly on bone side. Grill slowly for about 45 minutes to an hour. When the chicken is nice and dark brown, take off the grill. The measurement I use is for a turkey pan. If your beer is 12 oz then use 4oz of wine. The measurement is not exact.

Put chicken in a turkey pan bone side down and pour the white wine over all of the chicken first. (I use Mountain Chablis) Now pour over the chicken 1 can of beer (I use Budweiser).

Cover tightly with plastic wrap then foil wrap. Put in the oven at 350 for 20 minutes. Keep the chicken wrapped do not open...Put the chicken in a hot box for 1 hour. You can use a cooler, a small cooler that will fit the turkey pan..put a towel under the pan then shut the cooler. It will act as a hot box.

Grilling on gas is different than on my pit so watch your chicken don't cook it too fast. Nothing is exact...

Cook's Note: If you are afraid that your chicken will not be cooked all the way thru. The steaming in the oven and in the hotbox will take care of that. The chicken will be very moist. ....