EatingWell: Beer-Barbecued Chicken
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground chipotle chili (see shopping tip)
1/2 teaspoon freshly ground pepper
1 (4-pound) chicken
1 (12-ounce) bottle beer, preferably pale ale or American lager, divided
Preheat a gas grill (with all burners lit) to 400 F or build a fire in a charcoal grill and let it burn down to medium heat (about 400 F).
Combine paprika, oregano, salt, brown sugar, cumin, onion powder, garlic powder, chipotle chili and pepper in a small bowl.
Remove giblets from chicken (if included) and trim any excess skin. Loosen the skin over the breast and thigh meat. Rub the spice mixture under the skin onto the breast meat and leg meat, a little on the skin and inside the cavity. Tuck wings under the body and tie the legs together with kitchen string.
If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Wearing an oven mitt, carefully place a drip pan under the grill rack on the unheated side. Place the chicken breast-side down on the rack over the pan. Pour half the beer into the cavity (it's OK if some drips out into the drip pan).
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