Beer Can Chicken

Beer Can Chicken Marinade
1 tablespoon cayenne pepper
6 tablespoons dried oregano
6 tablespoons dried thyme
2 tablespoons dried tarragon
2 tablespoons curry powder
4 tablespoons dried rosemary
6 tablespoons fresh garlic puree
8 tablespoons kosher salt
2 tablespoons black pepper
3 bay leaves
1 large Spanish onion, chopped
4 cups chicken stock
½ pound butter, melted
2 cups Japanese bread crumbs
½ cup Dijon mustard
3 quarts corn oil
3 cans beer
3 chickens, 3-4 pounds each
6 ounces butter
With whisk or in blender combine cayenne, oregano, thyme, tarragon, curry powder, rosemary, garlic, salt, black pepper, bay leaves, onion, chicken stock, butter, bread crumbs, mustard and corn oil.
Place each chicken in a nonreactive dish and rub inside with marinade. Pour enough marinade over each chicken to partially cover. Refrigerate, covered, for 12 hours, turning chicken several times so that it marinades evenly.
Before cooking, pour out or drink half a can of beer for each chicken. Add ¼ cup marinade to each can. Place each chicken on a can, hind-side down, so they sit up on the grill. Cook over indirect heat for 35-45 minutes. Discard all but ½ cup of the remaining marinade and put the reserved mixture into a small sauce pan and bring to a boil. Use the boiled marinade to baste the chickens every 10-12 minutes. Wrap wings and legs with foil if they start to get too brown.
Remove chickens from cans to a serving platter and let rest. For a sauce, pour liquid from each beer can into sauce pan and add the butter (3 ounces per bird). Simmer over medium heat until combined. Serve sauce over chicken.
Serves nine to 12.
Chef's note: If cooking just one chicken, use only one-third of marinade and beer and refrigerate the rest.Chef Jim "Bo" Beets, Weber Grill Restaurant, Lombard