Beer-Barbecued Chicken
"Here’s our spin on the roast-a-chicken-on-top-of-a-can-of-beer technique that’s popular with barbecue aficionados. To simplify things, we just pour a little beer inside the chicken as it cooks. The beer keeps the meat juicy and a smoky-flavored spice rub both under and over the skin gives it extra flavor. Barbecuing poultry with the skin on helps prevent the meat from drying out. To keep calories and fat in check, remove the skin before serving...."
INGREDIENTS
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1 tablespoon smoked paprika, (see Shopping Tip)
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2 teaspoons dried oregano
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1 1/2 teaspoons salt
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1 teaspoon packed dark brown sugar
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1 teaspoon ground cumin
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/2 teaspoon ground chipotle chile, (see Shopping Tip)
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1/2 teaspoon freshly ground pepper
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1 4-pound chicken
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1 12-ounce bottle beer, preferably pale ale or American lager, divided
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