Recipe: Chipotle Spice Rubbed Beer Butt Chicken

A few months back I picked up a cookbooklet at the grocery store checkout line. It's called Cooking with Beer and promises "More than 50 simple recipes!" Chipotle Spice Rubbed Beer Butt Chicken is one of them.

Ingredients

• 2 tablespoons packed light brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground chipotle pepper
• 1 whole chicken (about 3 1/2 to 4 pounds), rinsed and patted dry
• 1 can (12 ounces) beer

Directions

1. Prepare grill for indirect grilling. Grease grid.
2. Combine sugar, paprika, cumin, salt, garlic powder, chili powder and chipotle pepper in a small bowl, or pulse in blender for thorough mixing. Gently loosen skin of chicken over breast, legs and thighs. Rub spice mixture under and over skin and inside cavity. Drink one fourth of beer. Position chicken on grilling stand with beer can (pictured).
3. Place chicken on prepared grid. Cover and cook 1 1/2 hours or until chicken is tender and cooked through.
4. Remove chicken from grill and let rest for 5 minutes. Remove chicken from stand and carve. Discard can.

Comments

Not bad. I recommend increasing the chipotle pepper in the rub for a spicier result. Use hickory, misquite and apple wood chips when cooking.

Recipe from Cooking With Beer. I can't find a direct link to the book, but the publisher is Publications International, Ltd.