This recipe and method deliver a great combination of flavor and tenderness. Be daring and try it out at your next summer barbecue!

INGREDIENTS

• 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.