South of the Border -- Chicken Grilled on a Can - Rachael Ray Every Day

South of the Border -- Chicken Grilled on a Can

Author:
Publish date:
Social count:
0

Ingredients

  • 1 4 pound chicken
  • 1 12 ounce can of Mexican-style lager, such as Tecate
  • 2 tablespoons chili powder
  • 1 tablespoon ground chipotle chile
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • vegetable oil
  • salt and pepper

Preparation

If using a charcoal grill, place a 9-by-13-inch disposable aluminum pan in the center of the bottom rack. Light briquettes in a charcoal chimney. When covered with ash, pour into the grill around (not in) the pan; add the top rack. If using a gas grill, place the aluminum pan under the top rack on one side. Heat the side without the pan to medium-high; leave the burner under the pan off.

Pour out half a can of Mexican-style lager, such as Tecate. In bowl, mix chili powder, ground chipotle chile, ground cumin and ground coriander. Spoon 1 tbsp. spice mix into can. Rub 2 tsp. spice mix under skin of chicken. Rub chicken with vegetable oil. Sprinkle with salt, pepper and remaining spice mix.

Push the chicken, legs down, over the can. Thread a toothpick through the skin to close the neck opening; this will trap the flavorful steam that comes out of the can as the chicken cooks. Place the chicken on the rack over the aluminum drip pan, using the can and the legs to prop it up.

Cover and grill, rotating halfway through cooking, until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees , about 1 hour.

Transfer the chicken and can to a cutting board; let rest 10 minutes. Using oven mitts (silicone ones work great), steady the chicken with one mitt, and carefully twist the can with the other mitt to release.