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This entry was posted on June 14, 2019 by Michael DiPaolo.
This recipe and method deliver a great combination of flavor and tenderness. Be daring and try it out at your next summer barbecue!
2 whole, dried chiles
1 Tbsp salt
2 Tbsp dark brown sugar
1 Tbsp ground cumin
1 Tbsp garlic powder
1 Tbsp fresh marjoram leaves
1 (4-lb) whole chicken
1 (12-oz) can of beer
Preparation: Serves 4
In a food processor, pulse together the chiles and next 5 ingredients (through marjoram). Apply rub under and on skin of chicken. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
Preheat grill for indirect grilling.
“Stand” the chicken onto an open beer can, filled halfway with beer, so that the can is inside the cavity. Stand upright on grill. Grill, covered, over indirect, medium heat until a thermometer inserted into thigh reads 165°F.
This entry was posted in Recipes on June 14, 2019 by Michael DiPaolo.
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