Tandoori-Rubbed Beer-Can Grilled Chicken

  • Tandoori-rubbed Beer-can Grilled Chicken keeps moist thanks to grilling over a half can of beer that also keeps the chicken upright for even cooking.

    Tandoori-rubbed Beer-can Grilled Chicken keeps moist thanks to grilling over a half can of beer that also keeps the chicken upright for even cooking. Associated Press

 
Published6/3/2009 12:01 AM

1 teaspoon cayenne pepper

1 teaspoon ground coriander

 

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon salt

1 teaspoon ground turmeric

1 whole chicken, 3½-4 pounds

2 tablespoons lemon juice

1 can (12 ounces) beer

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 375-400 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.

Serves four.

Nutrition values per serving: 237 calories, 6 g fat (2 g saturated), 2 g carbohydrates, 1 g fiber, 41 g protein, 133 mg cholesterol, 730 mg sodium.

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