Beer can chicken

June 29, 2005

MAKES 4 SERVINGS
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
1 (3-1/2-4 pounds) whole chicken
1 (12-ounce) can beer or soda

In a small cup, combine chili powder, cumin, salt, sugar, cayenne and white pepper. Rub evenly over outside and in cavities of chicken. If desired, rub some under the skin over breasts and legs. Cover and refrigerate up to 24 hours.

Prepare outdoor grill with hot coals arranged along sides for indirect grilling or prepare gas grill for indirect grilling. Make two or more holes in the top of the beer or soda can and push top of can into the cavity, twisting as needed to get a tight fit. Arrange chicken on grate, standing upright on the can, pulling legs forward to steady the bird. Cover grill and cook until instant-read thermometer inserted into thigh registers 180-degrees, 60-70 minutes. Carefully remove chicken from grill and let stand for five minutes. Carefully remove can from chicken, using oven mitts or paper towels to protect hands. Carve chicken and serve hot.

Nutrition facts per serving: 628 calories, 26 g fat, 8 g saturated fat, 347 mg cholesterol, 4 g carbohydrates, 89 g protein, 1,047 mg sodium, 1 g fiber

Mary Daly, Park Ridge