Shelly's Recipe

CHIPOTLE-RUBBED BEER CAN CHICKEN

Category: Poultry I

1 whole chicken
1 (7 oz) can chipotles in adobe sauce
1/3 cup lime juice
1 tsp cinnamon
Salt and freshly ground black pepper to taste
1 (12 oz) can beer, preferably a Mexican brand

Preheat grill to medium-high heat. Process chipotles, lime juice, cinnamon, salt and pepper in a blender or food processor until pureed. Rub chicken with puree.

When preheated, push coals to one side of grill, using tongs. Set a disposable metal pan next to coals to catch drips. Replace grill rack.

Open beer. Press chicken's abdominal cavity over beer can. Tuck wings behind bird and stand bird on grill, over drip pan. Close lid and open vents to maintain fire.

Cook bird 1 1/4 to 1 1/2 hours, rotating halfway through cooking, until juices run clear and a meat thermometer inserted in the center of breast registers 170 degrees.

Remove beer can carefully and let chicken rest on a cutting board 10 minutes before carving and serving. Serves 4