Spice Rubbed Beer Can Chicken

Maybe it’s just me, but when I see a chicken standing upright and begging to be eaten, I can’t help but comply!  Caution:  Don’t drink the leftover beer!

photo Blaine Moats and Scott Little

Preheat a charcoal or gas grill with a cover (be sure the cover is high enough to accommodate the bird) to medium heat.  Put a drip pan below the center of the grill rack.

Stir together the olive oil, garlic powder, cumin, coriander, paprika, salt, black pepper, and cayenne pepper. (This mixture will keep, covered, in the refrigerator for 1 week.)  Rub it all over the chicken, inside and out.

Open the beer and pour out a couple of ounces.  Place the chicken upright on the beer can.  Put the beer can on the rack over the drip pan.  Cover the grill and cook over indirect heat about 1 hour or until the juices run clear.

NOTE:  This chicken can also be roasted in a 350° oven.  Just stand the beer can in a shallow roasting pan and roast about 1 hour or until the juices run clear.

BEER CAN TURKEY:  Prepare recipe as directed, except substitute 1 12-pound turkey for the chicken and use an extra-large beer can (such as Foster’s) instead of a 12-ounce beer can.  Grill turkey for 2½ hours or until the juices run clear.  If the cover of your grill doesn’t close completely when cooking a turkey, simply cover the open area with heavy-duty foil, creating a good seal around the grill.

BEER CAN GAME HEN:  Prepare recipe as directed, except substitute a 1½ to 2 pound game hen.  Stretch the cavity to make it larger and gently force the can into the cavity.  Grill game hen for ½ hour or until the juices run clear.

© Pop Cuisine Publishing, Take This Dish and Twist It (Meredith Books, 2008)