Beer in the Butt Chicken

Last year I saw a chef on television make beer can chicken and have been wanting to try it. Robert and I were at Williams-Sonoma and saw this contraption and had to buy it.

You don't need this $30 Veritcal Chicken Roaster..you can simply make this dish using a beer can...but if you know me..you know I can't pass up a new cooking gadget.

We made our first beer can chicken and it was awesome! Better than I expected. Unfortunately, we were so excited to eat it..we never took photos! So, I will show you some of the ones from Williams-Sonoma until we make this again..which will be very soon.

Beer In the Butt Chicken

1 whole chicken approximately (4-5 lbs)

1 can of beer

1 cup of BBQ Sauce (we used Jack Daniels Spicy)

Kosher Salt

Fresh ground black pepper

Chili Powder

4 Tbsp. Olive oil

Pre-heat grill to medium high.

Prepare chicken by rinsing it thoroughly inside and out and let it rest to room temperature. Pat dry and then coat chicken with olive oil, salt, pepper and chili powder and rub in generously.

Pour half of the beer into the BBQ Sauce the other half of the beer into the cup on the roaster.

Place chicken atop roasted and then onto in-direct heat on grill. Close lid and allow to cook for 30 minutes. After the first 30 minutes, baste with beer/bbq sauce every 10 to 15 minutes until chicken reads 170 degrees in the thigh. (Approximately 1 to 1 1/2 hours.)

Grilled Veggies

1 Red bell pepper

1 vidalia onion

3 potatoes

4 green onions

2 Tbsp. olive oil

salt and pepper

Chop veggies into bite sized pieces, coat with olive oil and season with salt and/or pepper.

Place veggies on the outside of roasted after the first 30 minutes of cooking. Toss every 15 minutes or so until dish is complete.

Enjoy!