Recipe of the month: Tandoori-Rubbed Beer Can Grilled Chicken

As a lover of beer, beer can chicken and Indian food and spice, I think I might have to try this recipe (via the Detroit free press).

Serves: 4 / Preparation time: 20 minutes Total time: 2 hours, 20 minutes

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
3 1/2- to 4-pound whole chicken
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.

Preheat the grill on high.

When ready to grill, turn off the middle burner and reduce the sides to medium-high (about 375 to 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.

From and tested by the Associated Press. 237 calories, 6 grams fat (0 grams sat. fat), 2 grams carbohydrates, 41 grams protein, 730 mg sodium, 133 mg cholesterol, 1 gram fiber.

You dont have to use beer either. Any liquid will work. I have used and will recommend 2 parts mojo to 1 part water. There are also several beer can chicken stands which can help to keep the bird propped up a little better than just a 12 oz can.


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