Chipotle Beer BBQ Chicken

I am not an impulse shopper. In fact Mr. B and I both take so long to research purchasing decisions that we once went over three months without a TV just to be certain we would get the right one. (Painfully true!) Yet every now and then I see something and know instantly that it is for me. This vertical chicken roaster from Williams-Sonomoa was one of those things. Basically a fancy way to make beer-can chicken or other variations on that theme- when it appeared in the summer magazine I knew I had to have it.

Now I'm all for just sticking a beer can up a chicken and calling it good, however the ingenious design of this roaster has a wide base allowing ample space for vegetables to hang out and soak up all of the delicious chicken juices- it was love at first sight. Once the roaster arrived I eagerly put it to use.*

With chipotle chilies leftover from our addictive peach salsa adventures, we both decided that a chipotle infused chicken should be on the menu. I was particularly thrilled with this idea because it gave me a chance to use my one of my all time favorite cooking beers, Rogue Chipotle Ale.

If you aren't familiar with the Rogue line of beers I encourage you to check them out. They are very different from your normal beer as they brew things such as soba noodles, chipotle chilies, and juniper with their hops. Now the chipotle ale is a bit strong to drink by itself (unless you are having a very spicy meal) but I have found that it is an excellent beer to use when making chili, spicy stews, or in this case beer-can chicken.

Placing the Rub Under the Chicken Skin

Ready to Roast

Using chipotle as my base flavor I improvised from there, creating a wet rub full of garlic, honey, and cumin to season the chicken. Mr. B fired up the grill and within about two hours we had a beautifully roasted chicken. Honey turned the chicken skin a deep golden brown and the moist meat had a subtle heat from the chipotle peppers and beer. The roasted vegetables were deliciously caramelized and with a hint of smoke flavor turned into a fantastic accompaniment. In fact, they were so irresistible that I almost burned my fingers snatching them out of the roaster before they were cool!

Now by all means, DON'T THROW OUT THE CHICKEN. Instead save the bones and any leftover meat to make a marvelous Mexican-style chipotle chicken tortilla soup.

*One drawback to the roaster is that once you use it, it will take on a black "patina"- meaning it is nearly impossible to scrub clean. Now I don't get my knickers in a bunch over pans that aren't out-of-the-package shiny so this really doesn't bother me. However if you are one of those people buy a lot of SOS pads and good luck!

Chipotle Beer BBQ Chicken (Printable Recipe)
Serves 4-6

If you don't have this fun roaster, you could easily substitute a sanitized tin can filled with the beer and grill the vegetables on the side. When you are finished cooking the chicken, save the juice in the can and pour it over the vegetables for added flavor.

Ingredients:

1 (3-4 lbs) Whole Chicken

Rub
2 Tablespoons kosher salt
1 Tablespoon honey (I used a delicious Guajillo honey)
1 Tablespoon Worcestershire sauce
1 chipotle pepper in adobo, minced
6 cloves garlic, minced (about 1 1/2 Tablespoons worth)
2 Tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

Bottom of Roaster
4 small potatoes, cut into 1" thick slices
6 small carrots, cut on a bias into 2" long pieces
1 sweet onion, cut length wise into eighths

Roaster Well
~ 1 cup Chipotle Ale (Rouge Brewery)

Directions:

Pre-heat the grill to 450 degrees (medium-high). Mix all of the rub ingredients in a small bowl until well combined. Gently place the rub underneath the chicken skin, spreading it around as much as possible. Pour 1 cup of the Chipotle ale into the roaster "well" and place the chicken on top. Scatter the vegetables around the chicken in the bottom of the roaster. Place chicken and vegetables on the grill, and cook at 400 degrees for about 1 hour 30 min. or until a thermometer inserted into the thigh reaches 165 degrees and the chicken juices run clear.

Remove the roaster from the grill and take the chicken off the vertical well. Let the chicken rest for about 10 minutes before carving. Save any leftover juice/beer in the well and serve it as a sauce on top of the meat and vegetables.