Santa Clara University

Grill-Roasted Beer Can Chicken

Ingredients:

1 cup kosher salt
1 whole broiler/fryer chicken (about 3 1/2 pounds)
3 tablespoons spice rub (see recipies below)
1 12oz. can of beer 

Directions:

1. Grill-roast chicken to brine and apply spice rub. Light charcoal or gas grill.
2. Open beer can and pour out (or drink) about 1/4 cup. With church key can opener, punch two more large holes in top of can (for a total of three). Slide chicken over can so that drumsticks reach down to bottom of can and chicken stands upright.
3. Please chicken and beer can on cool part of grill, using ends of drumsticks to help steady bird. Cover and grill-roast, rotating bird and can 180 degrees at halfway mark to ensure even cooking, until instant-read thermometer inserted into thickest part of the thigh registers 170 -175 degrees. 70-90 minutes.
4. With a large wad of paper towels in each hand, transfer chicken and can to platter or tray, making sure to keep can upright. Let rest 15 minutes: using paper towel wads, carefully lift chicken off can and onto platter or cutting board. Discard remaining beer and can. Carve chicken and serve

Fragrant Dry Spice Rub

2 tablespoons ground cumin
2 tablespoons curry powder
2 tablespoons chili powder
1 tablespoon ground allspice
1 tablespoon ground black pepper
1 teaspoon ground cinnamon

Citrus-Cilantro Wet Spice Rub

1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1 tablespoon juice from 1 orange
1 1/2 teaspoons extra-virgin olive oil
1 small garlic clove, minced very fine
1 tablespoon minced fresh cilantro leaves

For extra spiciness, add up to 1/2 teaspoon cayenne pepper.