In a mixing bowl, combine the dressing mix, oil, pepper sauce and beer. Whisk until blended.
Using kitchen sheers or large, sturdy scissors, remove the backbone of the chicken starting from the rear and working up to the shoulder, one side at a time. Remove the backbone and guts. Spread the chicken slightly, and using a large chef's knife, gently split the breastbone.
Lay the chicken skin side up in a roasting pan. Using a spoon or marinade injector, put one to two tablespoons between the skin and meat in each quarter, using the openings provided by backbone removal. Use fingers, spoons or whatever to insure the marinade gets down to the drumsticks and the bottom of the breast portion.
Pour 2/3 of the remaining marinade over the chicken. Cover and let it sit for an hour or so.
Prepare your grill to medium hot.
Place chicken, skin side up, directly over coals. Cover and let cook, for approximately 1-1/2 to 2 hours or until skin is completely browned. Don't disturb cooking except to baste occasionally with the remaining 1/3 of the marinade. Do not baste within 30 minutes of removal.
Using kitchen sheers or large, sturdy scissors, remove the backbone of the chicken starting from the rear and working up to the shoulder, one side at a time. Remove the backbone and guts. Spread the chicken slightly, and using a large chef's knife, gently split the breastbone.
Lay the chicken skin side up in a roasting pan. Using a spoon or marinade injector, put one to two tablespoons between the skin and meat in each quarter, using the openings provided by backbone removal. Use fingers, spoons or whatever to insure the marinade gets down to the drumsticks and the bottom of the breast portion.
Pour 2/3 of the remaining marinade over the chicken. Cover and let it sit for an hour or so.
Prepare your grill to medium hot.
Place chicken, skin side up, directly over coals. Cover and let cook, for approximately 1-1/2 to 2 hours or until skin is completely browned. Don't disturb cooking except to baste occasionally with the remaining 1/3 of the marinade. Do not baste within 30 minutes of removal.
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