Chipotle Beer Can Chicken

  • BBQ Type: Grill
  • Fuel: Charcoal
  • Cooking Time: 1 h to 1 h 30 min
  • Makes 2 to 4 portions

Ingredients

Chicken

  • 1 Whole chicken
  • ¼ cup - Melted butter
  • Wood chips for smoking, preferably hickory

Chipotle Dry Rub

  • 1 can - Your favorite beer
  • ½ tbsp - Paprika
  • ½ tbsp - Brown sugar
  • ½ tbsp - Chipotle powder
  • 1 tsp - Onion powder
  • 1 tsp - Garlic powder
  • ½ tsp - Cumin
  • 2 tsp - Salt
  • 1 tsp - Black pepper
  • Hickory wood chips for smoking

Beer Mop Sauce

  • ½ Can of beer
  • ½ cup - Olive oil
  • 1 cup - White vinegar
  • ½ White onion, sliced
  • 1 tsp - Salt
  • 1 tsp - Black pepper

Chipotle BBQ Sauce

  • 1 tbsp - Olive oil
  • ¼ cup - Onions, minced
  • 1 Garlic clove, minced
  • 2 Chipotle chiles in adobo, chopped
  • 1 cup - Ketchup
  • ⅓ cup - Brown sugar
  • ¼ cup - Apple cider vinegard
  • 1 tbsp - Worcestershire sauce
  • ½ tbsp - Dijon mustard
  • ½ tbsp - Lime juice
  • 1 tsp - Salt
  • 1 tsp - Ground black pepper

Preparation

  1. Preheat your grill for indirect cooking at 400°F;
  2. Brush the bird with melted butter then season both side with the Chipotle Dry Rub;
  3. Combine all Beer Mop Sauce ingredients into a saucepan and set aside; Use to baste the chicken every 20 minutes while cooking using a basting mop;
  4. Insert the half full beer can in the chicken’s cavity so that it stands breast side up; Place the bird on the grill grate for indirect cooking and add about one cup of wood chips onto hot coals for smoking; Close the lid and cook for 1 hour at 400°F;
  5. In a saucepan or cast iron skillet, sauté the onions and garlic with olive oil then add all remaining Chipotle BBQ Sauce ingredients; Simmer for 10 minutes;
  6. Brush the chicken with Chipotle BBQ Sauce then cook for another 30 minutes at 400°F, or until the internal temperature of the bird reaches 165°F on an instant read thermometer;
  7. Remove the chicken from the grill and serve.

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