* Prep: 15 min. + marinating Grill: 1-1/4 hours + standing
* Yield: 6 Servings
Ingredients
* 3 tablespoons minced fresh thyme or 1 tablespoon dried thyme
* 1 tablespoon grated lemon peel
* 1 tablespoon ground cumin
* 1 teaspoon salt
* 1 teaspoon ground allspice
* 1 teaspoon chili powder
* 1 teaspoon pepper
* 1/2 teaspoon ground nutmeg
* 1 broiler/fryer chicken (3 to 4 pounds)
* 1 tablespoon olive oil
* 1 can (12 ounces) beer or nonalcoholic beer
Directions
* Combine the first eight ingredients. Gently loosen skin from chicken breasts; rub olive oil and 2 tablespoons spice mixture under the skin. Rub remaining spice mixture over skin. Place chicken in a large resealable plastic bag; seal bag. Refrigerate for at least 1 hour or overnight.
* Prepare grill for indirect heat, using a drip pan. Pour out a third of the beer. Carefully poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity.
* Place chicken over drip pan; grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 180°. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can. Yield: 6 servings.
Nutritional Facts 6 ounces cooked chicken equals 276 calories, 17 g fat (4 g saturated fat), 88 mg cholesterol, 475 mg sodium, 2 g carbohydrate, 1 g fiber, 28 g protein.
* Yield: 6 Servings
* 3 tablespoons minced fresh thyme or 1 tablespoon dried thyme
* 1 tablespoon grated lemon peel
* 1 tablespoon ground cumin
* 1 teaspoon salt
* 1 teaspoon ground allspice
* 1 teaspoon chili powder
* 1 teaspoon pepper
* 1/2 teaspoon ground nutmeg
* 1 broiler/fryer chicken (3 to 4 pounds)
* 1 tablespoon olive oil
* 1 can (12 ounces) beer or nonalcoholic beer
Directions
* Combine the first eight ingredients. Gently loosen skin from chicken breasts; rub olive oil and 2 tablespoons spice mixture under the skin. Rub remaining spice mixture over skin. Place chicken in a large resealable plastic bag; seal bag. Refrigerate for at least 1 hour or overnight.
* Prepare grill for indirect heat, using a drip pan. Pour out a third of the beer. Carefully poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity.
* Place chicken over drip pan; grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 180°. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can. Yield: 6 servings.
Nutritional Facts 6 ounces cooked chicken equals 276 calories, 17 g fat (4 g saturated fat), 88 mg cholesterol, 475 mg sodium, 2 g carbohydrate, 1 g fiber, 28 g protein.
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