Grilling chicken?

Forgot to add, give the chicken a thick bacon blanket, too.

Beerbutt chicken in a smaller grill is achieved by getting the coals hot, then pushing them out to the sides, forming a ring. Carefully lower chicken/can combo into the middle.

Chicken needs to be firm grilling 25 30 mins maybe 40 mins then cut into one should not bleed or be pink in the middle . . Eating raw undercooked chixn or pork spells Disaster !

When you're grilling chicken, it's especially important to move the pieces around to manage the heat. Yes, you want to cook it indirectly, but you'll also want to make sure you get enough steady heat to render and crisp the skin.

On a charcoal grill, rotate the pieces through the hotter spots (usually next to the charcoal, but don't overlook that sweet spot your grill may have where the lid forces convective heat back down on top of the pieces--often at the sides).

On a gas grill, I like to preheat one side, then turn it off and plop the chicken on it while firing up the other side to supply the indirect heat. Then, when it's time to turn, I flip the chicken onto the hot side, turn off that flame, and fire up where the pieces had been.

Margie

I can't state the recipe verbatim, 'cause I never write down how I do it, but use your best judgement and try this one:

Get a can of Chipotle peppers in adobo - I always buy La Costena brand 'cause the hot latina betty on the can looks like Frida Kahlo.

(Note: This picture is of the chipotle sauce - don't buy this. Get the chipotle peppers in adobo)

Dump the whole can in the blender.

Add:

• Some decent olive oil, maybe 1/4-1/3 cup. Trader Joe's Spanish tastes better than it costs.
• Needs something acid - how 'bout some cider vinegar, say 1/4 cup
• A few limes squoze in. Cut a wedge off one and put in in the Messican beer you should be on #2 or 5 of so far.
• 3 or 4 cloves of garlic cut in 1/2.
• Salt, pepper, another kind of chili pepper if you want more heat.

Blend into a smooth, orange-ey, angry mixture.

Put the chicken - I generally buy a mess of thighs at the Latin market where it's tasty, fatty chicken that's dirt cheap - in a big zip-lock bag, dump in some of this chili-adobo stuff, squish it all around and let it sit for an hour at minimum.

Like Hank Hill I like propane and propane accessories, so I've got the mighty Vermont Castings unit on max, getting heat-soaked.

Once the bird-bits are sodden w/ Frida Kahlo's spicy, smoky goodness, throw those bizzotches on the grill and do each side for 4-5 minutes, with additional time on each side if needed.

It's really good. At the same time I usually do another batch slathered with Busha Browne's concentrated paste jerk seasoning. Also really freakin' good.