Recipe: Thirsty Bird from the Marlboro Cookbook (and note to Sheri)

Hi Sheri,

Thank you for sharing the recipe. Is there an ingredient list that is missing for the amounts for the Spice Rub and other ingredients? If you'd like to post it as a reply to this message I'll add it to the instructions here.

Betsy at Recipelink.com

In reply to:

THIRSTY BIRD
Source: Marlboro Cookbook

Mix all ingredients for Spice Rub Mix in a small bowl. Set aside.

Thoroughly clean and rinse chicken. Pat dry. Coat inside and outside of chicken with several tablespoons Spice Rub Mix. Refrigerate at least 1 hour or overnight.

Preheat grill for indirect cooking over medium heat using mesquite chips (see page7).

Pour out 1/3 of beer from can. Add lime juice to can and place on drip pan in center of grill. Carefully position chicken upright over beer can, adjusting legs to balance. Sprinkle with more spice rub mix.

Cook on covered grill 1 hour or until juices run clear when pierced with fork. (Keep lid closed as much as possible.)

Using tongs and oven mitts, carefully remove the chicken and can from the grill. Let chicken rest upright for 10 minutes before lifting from can. Discard beer.

Carve chicken or cut into serving pieces.

Sheri Phillips