Beer+Chicken= Beer Can Chicken

This is an incredibly easy meal that uses just a handful of ingredients. It's kind of like a fix it and forget it kind of meal, especially if you use an electric thermometer.

My husband has been making his own beer, so our beer has been kept in mason jars. Since I didn't have a beer in a can I used this Sierra Mist and mixed it with the beer. It was fabulous. It added a lovely sweetness.

Any type of dry will work for this. Use your favorite. Besides this chicken rub I also like Lawry's or Johnny's seasoning.

Soften a stick of butter and pour seasoning on top. No need to measure. Just dump it in there. Then mix well.

Now it's time to get a little dirty. Take your bare hands and slather the butter mixture all over your chicken. Be sure to get underneath the skin and between the wings and legs too.

The place your chicken on top of the beer can. Put it on your grill and just let it cook for about an hour. It looks like one of those rotisserie chickens, but it tastes even better. The chicken comes out super moist inside.

Pull the chicken out and let it sit for about 10 minutes. Then skim a little of the fat off of the juices at the bottom of the pan. Take the juices and pour it over the chicken. The flavor is amazing!

Cut the chicken up and serve it with a salad or another side of dreams. You can pour some more of the juices over the chicken too. It'll be great. You can't go wrong with this recipe!

BEER CAN CHICKEN

• 1 whole chicken
• 1 can of beer or 1/2 can of soda + 1/2 can beer
• 1 stick of butter
• chicken rub seasoning
• 1/2 cup water or leftover beer

Soften butter and mix with chicken seasoning. Rub butter mixture all over chicken; outside and just underneath the skin.  Then place chicken on top of beer can. Place chicken on top of baking sheet. Pour about 1/2 cup of water or leftover beer on the bottom of the pan. Place pan inside of grill. Cook at 325℉ for about 1 hour or until internal temperature reaches 170℉. Pull pan out of grill. Let chicken rest for about 10 minutes. Skim fat off the top of the juices at the bottom of the pan. Cut chicken up. Serve with leftover juices over the top of the chicken.