Spice Rubbed Beer Can Chicken

by Jana Harvey on April 13, 2011

2 Tbs. garlic powder
1 Tbs. ground coriander
1 Tbs. kosher salt
1 tsp. cayenne pepper
1 lemon, zested
1 (12 oz) can of beer
1 Tbs. ground cumin
1 Tbs. paprika
1 Tbs. freshly ground black pepper
1/2 cup extra-virgin olive oil
1 3 1/2 lb chicken

Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates. Mix the ingredients for the spice rub until they are well blended. (this will keep, covered, in the refrigerator for 1 week) Rub it all over the chicken inside and out. Open the beer and take a big swig and add the remaining spice mix. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.) Chicken can also be cooked in a 350º F. oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour.


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