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BEER CAN CHICKEN

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EASY BEERCAN CHICKEN WITH A LITTLE TIME

BEER CAN CHICKEN PRODUCES SOME VERY JUICY GRILLED CHICKEN. THE FLAVOR OF THE MEAT IS ENHANCED WITH THE SPICES AND OF COURSE THE BEER. FEEL FREE TO EXPERIMENT WITH OTHER SPICES AND DIFFERENT TYPES OF BEER.

INGREDIENTS

WHOLE CHICKEN FRYER
CAN OF BEER (BUDWEISER FOR ME)
CAJUN DRY SPICE OR MRS DASH SPICY BLEND
CLEAN OUT CHICKEN.SPICE THE INSIDE AND OUTSIDE OF CHICKEN. PLACE CHICKEN BUTT FIRST ON BEER CAN, MINUS A COUPLE OF QUICK SWALLOWS OF BEER. PLACE CHICKEN ON THE GRILL,TO ONE SIDE OF THE HEAT OR FLAME.(COOK ON INDIRECT HEAT) GRILL TEMP SHOULD BE AROUND 250 F TO 350 F . TURN CHICKEN 1/4 TURN EVERY 15 MINUTES, FOR ABOUT 2 HOURS OR UNTIL IT BEGINS TO SEPARATE FROM THE BONE.

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GRILL FORCAST

OUTDOORS OR NOT

BETTER CHECK! NOBODY LIKES WET FOOD.

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