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:
In a small bowl, mix the first eight ingredients. Place chicken on a large plate; tuck under wings. With fingers, carefully loosen skin from chicken breast; rub oil and 2 tablespoons thyme mixture under skin. Rub remaining mixture over skin. Refrigerate, covered, at least 1 hour or overnight.
Prepare grill for indirect heat, using a drip pan. Remove a third of the beer from can. Using a can opener, make additional large holes in top of can. Cover bottom and sides of can with heavy-duty foil, wrapping tightly. Carefully slide chicken over foil, neck end up.
Stand chicken over drip pan, spreading legs slightly to secure. Grill chicken, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.
Carefully remove chicken from grill; tent with foil. Let stand 15 minutes before carving.
Nutritional Facts:
4 ounces cooked chicken: 322 calories, 19g fat (5g saturated fat), 104mg cholesterol, 498mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 33g protein.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 1-1/4 hours + standing