Barbecued Whole Chicken Grilling a whole chicken is a great way to feed a crowd or to guarantee you have plenty of leftovers for sandwiches or topping salads. 1 Cup ketchup 1/4 Cup packed brown sugar (Greg and Bryan use dark) 2 TB. orange juice 1 tsp. Worcestershire sauce 1 tsp. liquid smoke (we used 1 tsp. MITCHELL ST. SEASONING, which is nice and smoky) 1/2 tsp. REGULAR MUSTARD POWDER 1/4 tsp. CAYENNE PEPPER 1 tsp. BBQ 3000, optional 1 4-5-lb. chicken 1/2-1 tsp. GRANULATED GARLIC POWDER 1/4-1/2 tsp. ONION POWDER 1/2-1 tsp. KOSHER-STYLE FLAKE SALT 1/4-1/2 tsp. PENZEYS PEPPER

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