Soaked in a brine made from beer and water, the chicken is then rubbed with a homemade spice mixture, and cooked over hot coals and hickory or mesquite chips. The rub is made from cumin, curry powder, chili powder, paprika, and cayenne pepper.
INGREDIENTS (for 8 servings):
- 6 cups water
- 2 cups beer
- 1/8 cup salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 (3 pound) whole chicken
- hickory or mesquite wood chips
- 2 tablespoons ground cumin
- 2 tablespoons curry powder
- 2 tablespoons chili powder, divided
- 1 tablespoon pepper
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
Combine brine ingredients - water, beer, 1/8 cup salt, garlic powder, and onion powder - in a large container, one that is large enough to hold the brine and the chicken. Soak whole chicken in brine for 1 hour.
Soak wood chips in water for 1 hour.
Preheat grill for indirect cooking method. Place wood chips over coals when ready to cook.
In a small bowl, combine cumin, curry, chili powder, pepper, 1 teaspoon salt, paprika, and cayenne pepper. Rub chicken inside and out with spice mixture.
Place chicken on grill, breast side down. Close lid, and cook for 30 minutes. Turn over, and cook for an additional 25 minutes, or until juices run clear and temperature is 185 degrees in the thickest part of the chicken. Keep the lid closed while cooking for even cooking, and to get more of that smoky flavor.
Approximate Grilling Times for Chicken and Poultry