A half-full can of beer keeps this grilled whole chicken upright so the legs (which cook slower) are closer to the heat than the quicker-cooking breast. It also infuses the bird with flavorful moisture. Basmati rice and a cool cucumber salad with a garlicky yogurt dressing would balance the crispy, tandoori-spiced skin that results from this simple technique.
Start to finish: 2 hours 20 minutes (20 minutes active)
Servings: 4
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground turmeric
3 1/2- to 4-pound whole chicken
2 tablespoons lemon juice
12-ounce can beer
In a small bowl, whisk together the cayenne pepper, coriander, cumin, ginger, paprika, salt and turmeric.
Place the chicken in a large, glass baking dish, then rub it with the lemon juice. Rub the skin of the chicken with the spice mixture, then cover and refrigerate for at least 1 hour or up to 6 hours.
Heat the grill on high.
When ready to grill, turn off the middle burner and reduce the sides to medium-high (about 375 F to 400 F).
Discard half of the beer. Place the half-filled can on a sturdy work surface. Holding the chicken right side up (wings and neck cavity on top) insert the beer can into the lower cavity.
Transfer the chicken and beer can to the grill. Stand the chicken over the center of the grill, positioning the legs to keep the bird standing upright. Grill, covered, over indirect heat, until an instant read thermometer inserted at the thickest part of the thigh reads 165 F, about 1 hour. Transfer the chicken to a cutting board, cover with foil and let rest for 10 minutes before carving.
Nutrition information per serving (values are rounded to the nearest whole number): 237 calories; 56 calories from fat; 6 g fat (2 g saturated; 0 g trans fats); 133 mg cholesterol; 2 g carbohydrate; 41 g protein; 1 g fiber; 730 mg sodium.

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