We've made a number of beer-can chickens, so I spiced this one up a bit. It turned out great and was probably the best one we've ever done.
I made a basic barbecue rub (paprika, salt, pepper, brown sugar, onion and garlic, etc.) and added a bit of chile powder and cumin to the rub as I thought the Mexican spices would go well with the lime juice.
I loosened the chicken skin (just dig your fingers in), put the rub under the skin and on the skin, and poured the lime juice under the skin and into the cavity. I stuffed the lime skins in the cavity as directed. I let it sit in the refrigerator for an hour to let it soak up the rub.
I opened a can of Really Cheap Beer, poured some out, added some of the rub to it, and lowered the chicken onto it. (We have one of those handy beer can holders from Bed, Bath and Beyond or Linens and Things. They really make the whole process a lot easier.)
Instead of putting it in the oven, I put it on our gas grill, set for indirect cooking, and cooked it until it reached 180 degrees--about 2 hours. The skin looked really dry, but the inside was very moist and tender. Delicious!
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