Here's our spin on the roast-a-chicken-on-top-of-a-can-of-beer technique that's popular with barbecue aficionados. To simplify things, we just pour a little beer inside the chicken as it cooks. The beer keeps the meat juicy and a smoky-flavored spice rub both under and over the skin gives it extra flavor. Barbecuing poultry with the skin on helps prevent the meat from drying out. To keep calories and fat in check, remove the skin before serving.
Equipment: Kitchen string, metal or foil drip pan
Shopping tip: Smoked paprika and ground chipotle chile can be found in the spice section of well-stocked supermarkets or online at penzeys.com.
3 1/2 lean meat