Spicy Beer Can Chicken

Ingredients:

• 1 chicken weighing 1.5–1.8 kg.
• 2 tbsp garlic powder
• 1 tbsp. l. ground cumin
• 1 tbsp ground coriander
• 1 tbsp paprika
• 1 tbsp coarse salt
• 1 tbsp freshly ground black pepper
• 1 teaspoon cayenne pepper
• 0.5 cups extra-virgin olive oil
• Zest of 1 lemon
• 1 can of beer (0.33 l)

Preparation:

1. Preheat a gas or charcoal grill with a lid large enough to accommodate the bird. Place a drip pan under the grate to catch any excess fat.
2. Mix the spice mixture ingredients until smooth. Store in a sealed container in the refrigerator for up to 1 week. Rub the chicken all over, inside and out.
3. Open the beer and take a long swig or just pour out a small amount. Skewer the chicken vertically on the beer can. Place the can with the chicken on the rack over the drip tray. Cover and cook until the juices run clear when pierced, about 1 hour. If using charcoal, rake the coals to one side to keep the chicken away from the direct heat.
4. Oven:
   
   This chicken can also be baked in the oven at 350°F (175°C). Simply place the can of chicken in a shallow baking dish and bake for about 1 hour, or until the juices run clear when pierced.