Mexican-Seasoned Grilled Chicken

1. 1

   Combine the first five ingredients. Gently loosen skin from chicken breasts; rub butter and 1 tablespoon spice mixture under the skin. Rub remaining spice mixture over skin.

2. 2

   Prepare grill for indirect heat, using a drip pan. Pour out a third of the beer. Carefully poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity.

3. 3

   Place chicken over drip pan; grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer reads 180u00b0. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can.

* Per serving · 4 servings · Values may vary.

No additional tips available.