Grilled Spiced Beer Chicken

Grilled Spiced Beer Chicken

Recipe Rating: 3.08048
Serves 4 to 6
Marinating a whole chicken overnight in beer makes it superbly moist and flavorful. Our recipe gives you instructions for removing the backbone and flattening the chicken for easy and even grilling (a technique called spatchcocking), but you can also ask your butcher to do it for you.
  • 1 whole (3 1/2- to 4-pound) chicken
  • 12 ounces (1 1/2 cups) dark beer, such as stout
  • 1 1/2 tablespoon cider vinegar
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground ancho chili powder or other chili powder
  • 1/2 teaspoon ground allspice
  • 1 1/2 teaspoon fine sea salt
  • 2 cloves garlic, finely chopped
Place chicken breast-side down on a cutting board. With poultry scissors or a very sharp boning knife, remove the backbone of the chicken by cutting down either side. Turn chicken breast-side up and press firmly on the breastbone until you hear it crack and the chicken is nearly flat. Place chicken in a large resealable plastic bag and pour in beer. Seal the bag, place it on a plate and refrigerate at least 8 hours or overnight.

Remove chicken from the bag; discard beer. In a small bowl, combine vinegar, cinnamon, ginger, chili powder, allspice, salt and garlic, and stir to make a paste. Loosen skin over breast and thighs of chicken and work a few teaspoons of paste under skin and over flesh of chicken. Rub remaining paste over both sides of the chicken. 

Prepare a charcoal grill for medium-heat cooking or preheat a gas grill to medium. Once hot, make a cooler place on the grill by either pushing the hot coals to one side or turning one of the grill's heating units off or to low.

Place chicken on the hot side of the grill; cook, turning frequently and flipping chicken occasionally, until skin is well-browned and a bit crispy on both sides, about 10 minutes. Move chicken to the cool side of the grill, cover the grill, and continue to cook until juices run clear when pierced with the tip of a paring knife and an instant-read thermometer registers 165°F, 20 to 25 minutes more. Let rest 10 minutes before carving into serving pieces.
Nutritional Info: 
Per Serving: 410 calories (250 from fat), 28g total fat, 8g saturated fat, 140mg cholesterol, 840mg sodium, 2g carbohydrates, (1 g dietary fiber), 34g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.