By Jim Romanoff
For The Associated Press
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.Tandoori-rubbed Beer-can Grilled Chicken
Start to finish: 2 hours 20 minutes (20 minutes active)
Servings: 4
1 tsp. cayenne pepper
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. paprika
1 tsp. salt
1 tsp. ground turmeric
3 1/2- to 4-pound whole chicken
2 Tbsp. 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 to 400 degrees).
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 degrees, 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.
Par-cooking the chicken ensures that the various parts cook through before the skin blackens. This is particularly helpful when using a sugar- or honey-based glaze, which can burn easily. Serve with potato salad and some sliced ripe tomatoes with a lemon juice and olive oil dressing.
Curried Honey- Mustard Barbecued Chicken
Start to finish: 1 hour (30 minutes active)
Servings: 4
1/3 C. honey
1/3 C. coarse-grain mustard
1/4 C. olive oil
4 tsp. hot or mild curry powder
Salt
1/2 tsp. ground black pepper
3 1/2- to 4-pound chicken, cut up
Salt to taste
In a bowl, whisk together the honey, mustard, oil, curry powder, 1 teaspoon salt and the pepper. Set aside.
Heat the oven to 375 degrees. Season the chicken with additional salt and place it on a rimmed baking sheet lined with foil (for easy cleanup). Bake for 30 minutes.
Meanwhile, heat a grill to medium-high (about 375 to 400 degrees).
Remove chicken from the oven and brush with the curried honey-mustard sauce. Grill the chicken, turning and basting frequently, until well browned and cooked through, about 15 minutes.
Nutrition information per serving (values are rounded to the nearest whole number): 477 calories; 195 calories from fat; 22 g fat (4 g saturated; 0 g trans fats); 133 mg cholesterol; 2 g carbohydrate; 42 g protein; 2 g fiber; 1,138 mg sodium.