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1
Make the wash: Combine the lemon juice and salt in a deep nonreactive bowl or in a large resealable plastic bag and stir to mix.
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2
Remove the packet of giblets from the body cavity of the chicken and set aside for another use.
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3
Remove and discard the fat just inside the body and neck cavities.
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4
Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.
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5
Remove the chicken skin if desired, pulling it off the meat and cutting it off at the joints as needed.
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6
Using a sharp knife, make two deep slashes in each leg (one in each drumstick and one in each thigh) and two in each breast.
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7
This helps the absorption of the marinade.
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8
Place the chicken on its side in the bowl with the lemon juice.
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9
Let marinate in the wash in the refrigerator, covered, for 15 minutes, turning twice.
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10
Make sure each breast side and the back have each marinated for 5 minutes.
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11
Prepare the marinade: Place the garlic, ginger, and salt in the bottom of a large mixing bowl and mash to a paste with the back of a spoon.
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12
Add the yogurt, oil, Chinese mustard, if using, lemon juice, cumin, mace, nutmeg, cardamom, turmeric, cayenne pepper, black pepper, and food coloring, if using, and whisk to mix.
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13
Spoon the mixture over the washed chicken.
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14
Cover the bowl or reseal the bag and let the chicken continue marinating in the refrigerator for at least 4 hours, preferably overnight, turning the bird several times so it marinates evenly.
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15
If the beer is canned: Pop the tab off the can and pour out half of the beer ( 3/4 cup) and reserve it for another use.
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16
Using a church key-style can opener, make 2 additional holes in the top of the can.
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17
If the beer is bottled: Fill an empty can halfway or fill a vertical chicken roaster, following the manufacturers instuctions.
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18
Set aside the half-filled can of beer or filled chicken roaster.
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19
Remove the chicken from the marinade and discard the marinade.
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20
If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity.
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21
Pull the chicken legs forward to form a sort of tripod, so the bird stands upright.
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22
The rear leg of the tripod is the beer can.
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23
If cooking on a roaster: Position the chicken on top, following the manufacturers instructions.
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24
Tuck the tips of the wings behind the chickens back.
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25
Set up the grill for indirect grilling and preheat to medium-high.
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26
If using a charcoal grill, place a large drip pan in the center.
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27
When ready to cook, stand the chicken up in the center of the hot grate, over the drip pan and away from the heat.
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28
Cover the grill and cook the chicken until nicely browned on the outside and the meat is cooked through (about 180F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 1 to 1 1/4 hours for skinless chicken, 1 1/4 to 1 1/2 hours for a bird with skin (see Notes for tests for doneness).
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29
If using a charcoal grill, youll need to add 12 fresh coals per side after 1 hour.
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30
If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
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31
If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.
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32
If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while its still on the vertical roaster.
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33
Present the bird to your guests.
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34
Let the chicken rest for 5 minutes, then carefully lift it off the support.
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35
Take care not to spill the hot beer or otherwise burn yourself.
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36
Halve, quarter, or carve the chicken.
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37
Place the sliced onion and chopped cilantro each in a small serving bowl.
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38
Serve the chicken with lemon wedges for squeezing and the onion and cilantro for sprinkling over the meat.
