Categories: chicken
Ingredients
- 1 tsp. cayenne pepper
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. ground ginger
- 1 tsp. paprika
- 1 tsp. salt
- 1 tsp. ground turmeric
- 3 1/2- to 4-pound whole chicken
- 2 Tbsp. lemon juice
- 12-ounce can beer
Directions
-
In a small bowl, whisk together the cayenne pepper, coriander, cumin, ginger, paprika, salt and turmeric. Place the chicken in a large, glass baking dish, then rub it with the lemon juice. Rub the skin of the chicken with the spice mixture, then cover and refrigerate for at least 1 hour or up to 6 hours.
-
Heat the grill on high. When ready to grill, turn off the middle burner and reduce the sides to medium-high (about 375 to 400 degrees).
-
Discard half of the beer. Place the half-filled can on a sturdy work surface. Holding the chicken right side up (wings and neck cavity on top), insert the beer can into the lower cavity. Transfer the chicken and beer can to the grill. Stand the chicken over the center of the grill, positioning the legs to keep the bird standing upright. Grill, covered, over indirect heat, until an instant read thermometer inserted at the thickest part of the thigh reads 165 degrees, about 1 hour. Transfer the chicken to a cutting board, cover with foil and let rest for 10 minutes before carving.