You can call it Beer Can Chicken, Beer Butt Chicken, or Redneck Chicken. Nothing screams summer like shoving a can of Bud up a dead bird’s keester, throwing it on the grill and calling it dinner. Just sayin’.
The most difficult task in this recipe is deciding which can of beer to use. True to its redneck roots, I would recommend either Budweiser or Pabst Blue Ribbon. But any can of beer will do.
Take a whole chicken, remove the package inside, wash and pat dry with a paper towel. Open a can of beer, take a few swigs (you want it about 3/4 full) and place the can… well… it is called Beer Butt Chicken for a reason. I added a dry rub of Primal Palate’s Garlic and Herb Seasoning to the bird.
Grill chicken for 60 to 90 minutes with the lid open, until internal temperature is 165 degrees at the thickest part of the bird and juices run clear.
Let stand for 10 minutes before carving. How do you get the can of beer out of the chicken when it’s finished cooking and still very hot? All I have to say is be creative and careful, and ask for help. If you come up with a good way outside of using thick gloves and a prayer, please let me know.
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Love, hugs, and who’s joining me for the BBQ?HERE.