1 tablespoon packed dark brown sugar
1 teaspoon ground cumin
1 teaspoon garlic powder
1/4 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1 chicken {3 1/2 to 4 pounds}, rinsed and patted dry
1 can {12 ounces} beer
1. Prepare grill for indirect cooking.
2. Combine paprika, sugar, cumin, garlic powder, ginger, salt and black pepper in a small bowl. With your fingers, gently loosen skin of chicken over breast meat, legs and thighs. Rub paprika mixture inside cavity and under and on skin. Open beer can and pour off one fourth of beer. Hold chicken upright with opening of cavity pointing down. Insert beer can into cavity.
3. Oil grill grate and place chicken standing upright on can, away from heat source. Spread legs slightly to help support chicken. Cover; cook until chicken is very tender and thermometer inserted into thickest portion of thigh registers 175 degrees, about 1 1/4 to 1 1/2 hours. Use metal tongs to lift chicken to cutting board and let rest, standing up, 5 minutes. Carefully remove beer can and discard. Slice chicken and serve.
Makes 2 servings.
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