Makes: 2 (if you’re hungry, or like leftovers) to 4 servings
If you happen to have an extra beer kicking around, a fresh, whole chicken, and a few pantry spices – you’ve got the fixings for a mighty tasty meal.
1 whole chicken (about 3 ½ lbs)
1 can of beer (such as wheat beer, pilsner, lager or ale – size of can doesn’t matter much)
Greek Spice Rub:
2 tsps. each dried oregano, dried mint and finely grated lemon zest
¾ tsp each sea salt and freshly ground black pepper
½ tsp each ground cumin and ground cinnamon
Greek Spice Rub: Mix together oregano, mint, zest, salt, pepper, cumin and cinnamon; rub all over chicken – outside and in (just sprinkle some inside cavity).
Drink about 1/3 cup of the beer. With a can opener, make an additional 4 holes in top of can. Holding chicken upright, push cavity down onto can.
Set a foil drip pan under 1 burner of a 2 or 3-burner barbecue; pour enough water into pan to come 1 inch up sides. Heat remaining burner(s) to medium. Stand chicken upright on grill over unlit burner and drip pan, spreading legs to prop up chicken, as necessary. Close lid and let chicken cook until juices run clear then thigh is pierced and meat thermometer inserted into thigh registers 185°F, about 1 ¼ hours.
Remove beer can, discarding remaining beer. Carve into pieces or simply cut lengthwise in half. Serve with lemon wedges.
Courtesy of Alison Kent