Copyright 2007: Cook's Illustrated Summer Grilling & Entertaining (Supplement)
Spice Rub:
1 tablespoon ground cumin
1 tablespoon curry powder
1 tablespoon chili powder
1/2 tablespoon ground allspice
1/2 tablespoon ground black pepper
1/2 teaspoon ground cinnamon
Chicken
1/2 cup table salt
1 whole chicken (about 3 1/2 pounds)
1 (12-ounce) can beer
1. For the spice rub: Combine all ingredients in small bowl; set aside.
2. For the chicken: Dissolve salt in 2 quarts cold water in large bowl, stockpot, or Dutch oven. Immerse chicken in salted water and refrigerate about 1 hour. Remove chicken from brine and rinse inside and out with cool running water; pat dry with paper towels. Massage spice rub all over chicken, inside and out. Lift up skin over breast and rub spice mixture directly on meat.
3. Preheat grill; once grill is heated, turn off center burner.
4. Open beer can and pour out about 1/4 cup. With church-key can opener, punch two more large holes in top of can (for total of three). Slide chicken over can so that drumsticks reach down to bottom of can and chicken stands upright.
5. Place chicken and beer can on cooler center of grill, using ends of drumsticks to help steady bird. Cover and grill-roast, rotating bird and can 180 degrees at halfway mark to ensure even cooking, until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 70 to 90 minutes.
6. With large wad of paper towels in each hand, transfer chicken and can to platter or tray, making sure to keep can upright. Let rest for 15 minutes. Using wads of paper towels, carefully lift chicken off can and onto platter or cutting board. Discard remaining beer and can.Carve chicken and serve.
Spice Rub:
1 tablespoon ground cumin
1 tablespoon curry powder
1 tablespoon chili powder
1/2 tablespoon ground allspice
1/2 tablespoon ground black pepper
1/2 teaspoon ground cinnamon
Chicken
1/2 cup table salt
1 whole chicken (about 3 1/2 pounds)
1 (12-ounce) can beer
1. For the spice rub: Combine all ingredients in small bowl; set aside.
2. For the chicken: Dissolve salt in 2 quarts cold water in large bowl, stockpot, or Dutch oven. Immerse chicken in salted water and refrigerate about 1 hour. Remove chicken from brine and rinse inside and out with cool running water; pat dry with paper towels. Massage spice rub all over chicken, inside and out. Lift up skin over breast and rub spice mixture directly on meat.
3. Preheat grill; once grill is heated, turn off center burner.
4. Open beer can and pour out about 1/4 cup. With church-key can opener, punch two more large holes in top of can (for total of three). Slide chicken over can so that drumsticks reach down to bottom of can and chicken stands upright.
5. Place chicken and beer can on cooler center of grill, using ends of drumsticks to help steady bird. Cover and grill-roast, rotating bird and can 180 degrees at halfway mark to ensure even cooking, until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, 70 to 90 minutes.
6. With large wad of paper towels in each hand, transfer chicken and can to platter or tray, making sure to keep can upright. Let rest for 15 minutes. Using wads of paper towels, carefully lift chicken off can and onto platter or cutting board. Discard remaining beer and can.Carve chicken and serve.
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