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. (Or, if using a gas grill, turn off burners on one half of the grill, and place drip pan underneath 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 Â¼ to 1 Â½ hours, rotating halfway through cooking, until juices run clear and a meat thermometer inserted in the center of breast registers 170Â°F.
Remove beer can carefully and let chicken rest on a cutting board 10 minutes before carving and serving.
Before you get started, make sure that sitting on the beer can, the chicken is tall enough to be in an upright position with the grill lid down.
Serving Size 311g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat32g (49%)
Saturated Fat 9g (45%)
Trans Fat 0g
Total Carbohydrate6g (2%)
Dietary Fiber 0g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.