BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 5 2012

At-Attention Grilled Chicken

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    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

    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