A tasty dish from Michael Symon’s new cookbook, “Playing with Fire.”
BEER CAN CHICKEN
1 and 1/2 tablespoons garlic salt
1 and 1/2 tablespoons dried oregano
1 tablespoon coriander seeds (toasted, ground)
1 tablespoon smoked paprika
1/2 teaspoon Kosher salt
1 and 1/2 teaspoons freshly ground black pepper
1 lemon (halved)
1 (3-4 pound) whole chicken
1 (12-ounce) can cheap beer
In a small bowl, mix to combine the garlic salt, oregano, coriander, paprika, Kosher salt, and pepper. Squeeze the lemon halves all over the inside and outside of the chicken. Season the chicken inside and out with the spice mixture and refrigerate, uncovered, for at least 3 hours but preferably overnight.
Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
Drink one-third of the beer. Place the chicken on top of the beer can, sliding the can up and into the cavity of the bird. Set the bird upright and coat the chicken in olive oil. Position the chicken on the low-heat side of the grill, using the beer can and legs to stabilize it. Cover and cook until the chicken reaches an internal temperature of 160ºF at the meaty part of the leg, about 45 minutes.
Remove the chicken from the grill, loosely tent with aluminum foil, and let rest for 10 minutes. Carefully remove the beer can (discard the warm beer), carve, and serve.
Tip: Pat the chicken dry with paper towels before grilling to ensure crispy skin!