Rating: 4 stars
51 Ratings
  • 1 star values: 3
  • 2 star values: 8
  • 3 star values: 7
  • 4 star values: 11
  • 5 star values: 22
Jane Kirby

Gallery

Credit: Andre Baranowski

Recipe Summary

hands-on:
1 hr 30 mins
total:
5 hrs 30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, food processor, or spice grinder, combine the chilies, sugar, salt, and spices.

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  • Remove the neck and giblets from the chicken and discard. Rub the chicken inside and out with the spice rub. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

  • Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium.

  • Drink half the beer; leave the other half in the can. Slide the chicken over the can and place in the center of the cooking grate, balancing the chicken on its two legs and the can, like a tripod. Cover grill.

  • Grill about 1 1/4 hours or until an instant-read thermometer registers 170° F inserted in the breast and 180° F in the thigh, or until the juices run clear. Carefully remove the chicken and hot can from grill. Let the chicken rest 10 minutes before lifting it from the can.

Nutrition Facts

calcium 84mg; 528 calories; carbohydrates 9g; cholesterol 223mg; fat 28g; fiber 2g; iron 5mg; protein 56mg; saturated fat 8g; sodium 1912mg.
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