Spicy Beer-Can Chicken

Spice Rub
2 tablespoons sea salt
4 teaspoons ground cumin
2 teaspoons crushed red chile flakes
2 teaspoons ground coriander
2 teaspoons dry mustard
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground black pepper
In a small bowl,
combine all the ingredients.
Mix until
well blended. Reserve
2 tablespoons
for the Beer-Can
Sauce
Beer-Can Sauce
3/4 cup Chipotle
Chile Ketchup
6 tablespoons Spicy Brown Mustard
3 tablespoons Pomegranate Molasses
3 tablespoons Cabernet Vinegar
2 tablespoons Spice rub (above)
1 teaspoon Texas Champagne
In a medium bowl, whisk all the
ingredients until they are well blended.
1 large roaster chicken
1 can of your favorite beer


A Day Ahead:
Make the spice rub; set aside 2 tablespoons
for the sauce. Rinse the chicken and pat it
dry with paper towels. Sprinkle 2 tablespoons
of the spice rub inside the body and
neck
cavities. With your fingers work a little of
the spice rub under the skin. Sprinkle the
remaining spice rub all over the skin and
rub it in to spread evenly. Cover and refrigerate
overnight.
On the day of grilling:
Make the beer-can sauce. Heat your grill for
using indirect heat method of cooking.
While the grill is heating, open the can of
beer and poke several holes on the top using
a punch style can opener. Pour out (or
drink) half of the beer. Using a funnel fill
the can with beer-can sauce and reserve
extra sauce. Gently swirl the can to mix.
Place the beer can in a beer can chicken
holder inside an ovenproof skillet.
Spicy Beer-Can Chicken - continued from Page 1
Holding the chicken upright with the opening of the body cavity facing down, lower the chicken
onto the beer can. Set the skillet in the centre of the grill, or in the area where there is no direct
heat. Grill the chicken at 350’-375’F for 45 to 75 minutes or until thermometer reads 175’F at the
thickest part of the thigh. Carefully transfer chicken and beer can to a cutting board. Let rest for 5
minutes then remove chicken off of beer can. Discard all but 2 tablespoons of drippings from skillet
then pour contents of the can and reserve sauce into the skillet. (If the skillet drippings have
burned, use a clean saucepan.) Bring to a boil over medium-high heat and cook, whisking, until it
has reduced slightly and thickened to a nice gravy like consistency, 2 to 3 minutes. Carve the
chicken into 8 pieces and arrange on platter. Garnish the chicken with chopped scallions, lemon
and orange zest. Put sauce in a sauceboat or bowl and serve alongside.