Ingredients
3 tablespoons minced fresh thyme or 1 tablespoon dried thyme1 tablespoon grated lemon zest1 tablespoon ground cumin1 teaspoon salt1 teaspoon ground allspice1 teaspoon chili powder1 teaspoon pepper1/2 teaspoon ground nutmeg1 broiler/fryer chicken (3 to 4 pounds)1 tablespoon olive oil1 can (12 ounces) beer or nonalcoholic beer
Preparation
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.
