Andrew Chase's Beer Can Chicken with Greek Spices

By KeyIngredient

Ingredients

• Greek Spice Rub:
• 1 whole chicken, about 3 lb /1.75 kg
• 1 can (355 mL) beer
• Lemon wedges
• 1 tbsp / 15 mL dried (preferably Greek) oregano, crumbled
• 2 tsp / 10 mL dried mint
• 1 tsp / 5 mL ground cumin
• 1 tsp / 5 mL black pepper
• 3/4 tsp / 4 mL salt
• 3/4 tsp / 4 mL cinnamon

Preparation

Step 1

Greek Spice Rub: Mix together oregano, mint, cumin, pepper, salt
and cinnamon; sprinkle 2 tsp/10 mL all over inside of chicken. Rub
1 tbsp/15 mL all over outside.
Pour off 1/3 cup/75 mL of the beer. With can opener, make 5 holes
in top of can; spoon in remaining spice rub. Holding chicken
upright, push cavity down onto can.
Prepare barbecue for indirect grilling (see Tip, page 283). Stand
chicken on grill over drip pan. Grill, covered, over indirect medium
heat until juices run clear when thickest part of thigh is pierced, 1 to
1-1/4 hours. Serve with lemon wedges.
Variation:
Beer-Can Chicken with Italian Herbs.
Prepare as above, substituting the Greek Spice.
Rub with 2 tbsp/30 mL dried Italian herb seasoning,
1 tbsp/15 mL grated lemon rind and 3/4 tsp/4 mL each salt and
black pepper.

Canadian Living BBQ Collection