Beer Can Chicken with Cowboy Beans and Tortillas
INGREDIENTS
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MARINADE
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1 tablespoon olive oil
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1 tablespoon lime juice
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1 teaspoon chipotle chile powder
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1 teaspoon kosher salt
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½ teaspoon dried oregano leaves, crumbled
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½ teaspoon ground cumin
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¼ teaspoon freshly ground black pepper
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1 whole chicken, about 4½ pounds, neck, giblets, and any excess fat removed, patted dry
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1 can (12 ounces) beer, at room temperature, divided
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BEANS
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8 slices bacon, 8 to 10 ounces total, finely chopped
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½ medium red onion, finely chopped
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3 garlic cloves, minced
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1–2 jalapeño chile peppers, seeded and finely chopped
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3 cans (each 15 ounces) pinto beans or 4 cups cooked pinto beans, strained with cooking liquid reserved
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1 can (14.5 ounces) diced tomatoes in juice
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6–12 flour tortillas, warmed on the grill
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Store-bought tomato salsa
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Lime wedges
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