Mexican Beer Can Chicken

So we are currently on vacation with our favorite families, the Wilsons and the Alexanders. The kids are playing in the sun, splashing in the pool, and the margaritas have been plentiful. (And there was much rejoicing.) On top of that there has also been copious amounts of meat and karaoke (Did I already mention that Ian is really fast on blender duty for the margaritas?)

Last night we had a fever... and the only thing that could cure it was not cowbell, but rather Mexican Beer Can Chicken. If you are up for the challenge, here it is...

Mexican Beer Can Chicken

Mexi Peach Wet Rub
2 peaches
1 onion
1 big tomato
1 fist of fresh cilantro
zest and juice of 1 live
2 teaspoons brown sugar
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 shot tequila
1/4 cup ketchup
1 canned chipotle pepper
1 whole fresh chicken
1 can cheap, nasty near beer (why would you shove a really good beer up a chicken's butt?)


Throw all ingredients into blender or food processor and get your groove on. Separate skin from the meat of the chicken and pretend that you are a customs officer doing a body cavity search and grab a handful o' tasty goo and rub it all over under the chicken skin (breast, thighs, legs, and back) and inside of the cavity. It is best if you let your chicken have some privacy after you have violated it so thoroughly. If possible, let it marinade in the fridge for at least 4 hours. While you are feeling like a big man because you have complete, total power over this poor, defenseless chicken, prepare the...

Mexican Spice Rub
1 tablespoon chili powder
1 tablespoon cocoa powder
1 tablespoon cumin
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon oregano
2 tablespoons brown sugar.

Combine, stir, and rub all over, baby. Take your nasty near beer, open it and poke a few extra holes in the top of the can. Grab a funnel and pour some left over spice rub into the can. Take your chicken out of the fridge and tell it to look up at the ceiling and cough while you shove the can of beer up its butt. It should form a little tripod with the chicken legs forward and the can providing most of the support.

Ian, in the background, celebrating his margarita prowess

Before you turn on your BBQ, put a disposable aluminum pan directly in the middle of the BBQ, underneath the grill surface. fill it full of boiling water, replace the grill, and turn your BBQ on medium. Place your enema canned chicken directly over top of the pan and close the lid. Wait 10 minutes and then brush on the...

Chili Peach Glaze
1/2 cup peach jam
1/4 cup ketchup
1 chipotle pepper diced
zest and juice of 1 live
1 clove of garlic, diced
1 tablespoon chopped cilantro
1./2 teaspoon salt

Continue to BBQ until internal temperature of the chicken reaches 180 degrees C, when taken with a meat thermometer. If all the water in the drip pan steams away, add more boiling water. Serve with anything Mexican-y and lots of Ian Wilson margaritas.