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Beer can chicken (spiced rubbed)
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| Spice Rub: | |
| 2 tablespoons | garlic powder |
| 1 tablespoon | ground cumin |
| 1 tablespoon | ground coriander |
| 1 tablespoon | paprika |
| 1 tablespoon | kosher salt |
| 1 tablespoon | freshly ground black pepper |
| 1 tablespoon | cayenne pepper |
| 1/2 cups | extra-virgin olive oil |
| 1 | lemon, zested |
| 1 (3 1/2 to 4-pound) | chicken |
| 1 (12-ounce) can | beer |
Directions:
Heat a gas or charcoal grill with lid big enough to accommodate the bird. Put a grip 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 or just poor out a couple of ounces. Switch 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.)
Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.
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