eryone was coming over to my place for a birthday celebration
, and you know I can’t possibly risk not having enough food to feed eveyone, I decided I would attempt a beer chicken in addition to the burgers.
I invested in one of these little gadgets ($5 at Wal-Mart) and I’m so glad I did.It makes it so easy to stick the chicken on the beer.
- spray the gadget and can with pam so the chicken slides right off when it’s done
- put water in the pan that you sit on the grill
- stick an apple or potato in the “head” of the chicken to trap the moisture
The little guy looks so lonely on the grill.
WARNING – The smell of the spice mix and the melted butter made me almost think about eating raw chicken. It smells incredible. Do not eat raw chicken with or without the spice mixture.
If you are patient, 2 hours later you will have a delicious, juicy, tasty chicken.
- 1 cup butter
- 1 tablespoon garlic powder
- 1 tablespoon cayenne pepper
- 1 tablespoon paprika
- 1/2 tablespoon black pepper
- salt to taste (add a little more than you think you need)
- 1 (12 fluid ounce) can beer*
- 1 (4 pound) whole chicken
- *it is better if the beer is at room temperature, otherwise it will foam up when you add the butter
- Preheat an outdoor grill for low heat.
- Mix all dry ingredients together in a small bowl
- Melt 1/2 cup butter and and stir in half of the spice mixture.
- Discard (drink) 1/2 the beer, leaving the remainder in the can. Add remaining 1/2 cup of melted butter and the other half of the spice mixture to beer can with a funnel. Place can on a disposable baking sheet or the gadget referenced above. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
- Place baking sheet (a cake pan works perfectly) with beer and chicken on the prepared grill. Cook over low heat for about 1-2 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).