Chipotle Beer Can Chicken
- BBQ Type: Grill
- Fuel: Charcoal
- Cooking Time: 1 h to 1 h 30 min
- 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
- Preheat your grill for indirect cooking at 400°F;
- Brush the bird with melted butter then season both side with the Chipotle Dry Rub;
- 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;
- 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;
- 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;
- 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;
- Remove the chicken from the grill and serve.