Makes 4 servings
- 2 tbsp garlic powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp paprika
- 1 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 1 tsp cayenne pepper
- 1/2 cup extra-virgin olive oil
- 1 lemon, zested
- 1 (3 1/2 to 4-pound) chicken
- 1 (12-ounce) can beer (or juice or soda)
- Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
- Mix all the ingredients, except the chicken and beer, until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out. Let chicken stand at room temperature.
- Pour our half can of beer. 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, and internal temperature reads 165 degrees about 1 to 1 1/2 hours. (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 to 1 1/2 hours or until juices run clear.
Gooseberries Fresh Food Market