In a glass bowl or the basin of a food processor, combine the chipotles en adobo, the adobo sauce, the lime juice, garlic powder, kosher salt and black pepper. Mix/blend until smooth.

(If you don’t mind biting into some of the chipotle pieces while eating, chop and mix the butter by hand. If you’d rather it all be blended together, toss it in the food processor. Either way works!)

Fold in the softened butter, stirring until everything is incorporated, then set aside.

Preheat the oven to 425°F. 

Pour ¼ of the beer into the bottom of a high-rimmed baking dish or roasting pan (without the rack.)

Carefully lift the skin of the chicken, and rub the chipotle lime butter all over the breasts beneath it. Push the butter as far beneath the skin as you can.

Once the butter is beneath the skin of the chicken, slather the remaining butter on the outside of the chicken, tucking its wings in as best you can so they cook evenly.

Gently place the chicken on top of the can of beer, and slide it down so the chicken fits snugly on top of the can of beer.

Slice a lime in half and maneuver both halves into the top cavity of the chicken.

Roast the chicken for 1 hour and 15 minutes.

When finished, the chicken should be golden brown. Use a meat thermometer to ensure that the internal temperature is 165°F.

If the temperature is correct, carefully remove the pan from the oven and transfer to a safe surface. Cover the chicken with aluminum foil. Let it rest undisturbed for 20 minutes. (Now would be a perfect time to make your side dishes or put the finishing touches on them!)

Once the chicken has rested, carefully lift it off of the beer can (which will still be hot!) using a pair or two of kitchen tongs.

Discard the beer can, then slice and serve the chicken.