1 5 lb. ROCKY┬« Free Range Whole Chicken
1 15-ounce can tomato sauce
1/2  medium white onion, roughly chopped
cloves garlic, smashed
3 tbsp light brown sugar
1 tbsp dark molasses
4 ounce lager
2 tsp fine sea salt
1/2 tsp ground black pepper
1 tbsp chili powder (any of your favorite variety or heat level)
1 tsp onion powder
1/4 tsp ground black pepper
mild dried chilies such as Guajillo
  Fresh oregano leaves


1 Place the dried chilies in a dry skillet. Toast over medium-high heat, tossing in the skillet, until you begin to smell the aroma, about 3 to 4 minutes. Transfer to a heat safe bowl and cover with hot water. Let sit 15 to 20 minutes.
2 Add the tomato sauce, onion, garlic, brown sugar, and molasses to a blender. Cover and puree for 30 seconds. Remove the chilies from the water, remove and discard the stem and seeds. Chop. Add the chilies, beer, salt, and pepper to the sauce. Puree another 30 seconds until all ingredients are finely chopped and the sauce is mostly smooth. Transfer to a medium sauce pan.
3 Simmer over medium-low to medium heat, partially covered for 20 to 30 minutes, until it begins to thicken. Stir occasionally. For the chicken, stir all the spices together in a small bowl. Make slits in the chicken skin and rub the chicken generously with the spices, pushing some under the skin. Preheat the grill to medium heat, about 350 degrees F. Place the chicken on the grill breast-side up. Grill for 45 minutes, until the skin is browned well. Transfer half of the sauce to a bowl and reserve for serving. Brush the remaining sauce over the chicken in two or three rounds. Continue to grill until the chicken reaches an internal temperature of 165 degrees F, about 10 more minutes. Serve garnished with fresh oregano and sauce on the side.

Recipe courtesy of Lori Rice of Fake Food Free


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