Beer Can Mexican Chicken

By á-47

Ingredients

• 3 Tbsp. Goya Sazon with coriander and annatto
• 1 tea. adobo seasoning
• 1 tea. ground cumin
• 1 tea. pepper
• 1/2 tea. salt1 3-4 lb. whole chicken
• 2 Tbsp. butter, softened
• 1 can beer

Preparation

Step 1

Combine first 5 ingredients. Gently loosen skin from breasts; rub butter and 1 Tbsp. spice mixture under the skin. Rub remaining spice mixture over skin.

Prepare grill for indirect heat. Pour out 1/3 of the beer. Lower chicken over the can so it fills the body cavity.

Grill, covered, over indirect heat for 1 1/4 to 1 1/2 hours or until thermometer registers 180 degrees.

Remove from the grill; cover and let stand 10 minutes.

Remove chicken form the can and cut into serving pieces.