Tonight I am cooking everything on the grill. It is just too hot to heat up the kitchen any more. I usually do this beer can chicken (also known as beer butt chicken) in the oven, but it works on the grill, too. I will serve it with new potatoes I steamed in the microwave, sprinkled with olive oil and finished on the grill, corn on the cob, wrapped in foil and grilled and the last of the squash from my garden, marinated in Italian dressing and also grilled. Is anyone seeing a pattern here?
INGREDIENTS
1 cup butter2 tablespoons garlic salt
2 tablespoons paprika
2-3 sprigs rosemary and thyme, chopped
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken
DIRECTIONS
Preheat an outdoor grill for low heat.
In a small skillet, melt butter, you will baste the chicken with this as it cooks. Mix all seasonings together, loosen the skin on the chicken, but do not remove. Rub seasoning mix on the meat, under the skin.
Discard 1/2 the beer, (or drink it, that is up to you) leaving the remainder in the can. Spray the can with coking spray or it will NEVER, NEVER come out of the chicken. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted butter.
Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
Enjoy your chicken and try to stay cool
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