Beer Can Chicken

I felt like making beer can chicken, because it’s easy, and because I can improvise the flavors.

• Kosher salt
• 1 whole chicken, 3-4 lbs
• 1/8 cup vegetable oil
• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground ginger
• 1 tablespoon turmeric 
• 1 tablespoon cayenne pepper
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1  very large can of beer, half emptied

1. Rub kosher salt inside and all over the skin of the chicken. Let sit for 15 minutes.
2. In the meantime, preheat the oven to 350°F. Mix the vegetable oil and dry ingredients into a paste.
3. Rinse the chicken and pat dry. Insert the half-empty beer can into the chicken and position the chicken upright over a foil-lined baking sheet. Rub the spice mix all over the skin of the chicken.
4. Roast for 13 to 15 minutes a pound, until the breast reaches 165°F and the thigh reaches 170°F. Turn the oven up to 450°F and roast for another 15 minutes. 
5. Cut into serving pieces.