1 small onion, chopped
1 clove garlic, minced
1/2 cup ketchup
2 tablespoons packed brown sugar
2 teaspoons chili powder
2 chipotle peppers in adobo sauce, minced
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
3 bottles {12 ounces each} pilsner beer
1/2 cup tomato juice
1/4 cup Worcestershire sauce
1 tablespoon lemon juice
2 whole chickens {about 3 1/2 pounds each}, cut up
1. To make Chili Beer Baste, heat oil in large saucepan over medium heat. Add onion and garlic; cook and stir until onion is tender. Combine ketchup, brown sugar, chili powder, chipotle peppers, mustard, salt and black pepper in medium bowl. Add 1 bottle of beer, tomato juice, Worcestershire sauce and lemon juice; whisk until well blended. Pour mixture into saucepan with onion and garlic. Bring to a simmer; cook until sauce is thickened slightly and reduced to about 2 cups. Let cool. Refrigerate overnight.
2. Place chicken pieces in 2 large resealable food storage bags. Pour remaining 2 bottles of beer over chicken in both bags; seal bags. Refrigerate 8 hours or overnight.
3. Prepare grill for direct cooking. Remove chicken from beer; discard beer. Place chicken on grid over medium heat. Grill 15 to 20 minutes, turning occasionally.
4. Remove Chili Beer Baste from refrigerator; set aside 1 cup. Continue grilling chicken, basting frequently, 10 minutes or until cooked through {165 degrees}. Warm reserved Chili Beer Baste and serve with chicken.
Garnish as desired.
Makes 8 servings.
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