WHOLE*****Spicy Beer-Can Chicken - 3 points

By Unblond1

Ingredients

• FOR THE SPICE RUB:
• 1 tsp. kosher or sea salt
• 2 tsp. ground cumin
• 1/2 tsp. crushed red chile flakes
• 1 tsp. ground coriander
• 1 tsp. dry mustard
• 1 tsp. smoked paprika
• 1 tsp. granulated garlic
• 1 tsp. celery salt
• 1 tsp. lemon pepper
• FOR THE OPTIONAL SAUCE:
• 3 tbsp. ketchup
• 1 1/2 tbsp. dijon
• 3/4 tbsp. molasses
• 3/4 tbsp. red wine vinegar
• 1/4 tsp. tabasco
• FOR THE CHICKEN:
• 3 - 4 lb. organic chicken
• 3 - 4 cloves garlic
• 1 can beer

Details

Servings 8

Preparation

Step 1

* To make the spice rub, combine all the ingredients in a small bowl.

* Rinse the chicken and pat it dry with paper towels. Sprinkle 1 Tbs. of the spice rub inside the body and neck cavities. Set aside 1 Tbs. of the spice rub for the sauce, if using, then sprinkle the remaining rub all over the skin and rub it in to spread evenly. Tuck the wings behind the neck. Cover the chicken and refrigerate overnight.

* To make the sauce, whisk together the ketchup, mustard, molasses, red-wine vinegar, reserved spice rub, and Tabasco sauce in a small bowl.

* Set up the grill to cook with indirect heat. Set the outside burners to medium high and leave the center burner off. Set the smoke pouch on one of the lit burners.

* Open the can of beer and poke several holes on top of the can. Pour half a cup of the beer over smoking chips of choice and let soak for one hour or more. Using a funnel, fill the can about 3/4's full with the sauce, if using and gently swirl the can to mix. Add the peeled cloves of garlic to the beer can.

* Set the cooker in the center of the grill. Cover the grill. Adjust the burners to keep the temperature between 350° and 375°F, and grill the chicken until done, 1-1/4 hours to 1 1/2 hours. Brush with the remaining sauce 2 or 3 times during the last 1/2 hour or so.

* Carefully transfer the chicken and beer can to a cutting board and let it rest for 5 min. Remove the chicken from the beer can, carve and serve.