The Girlfriend to Wifey Beer Can Chicken

I swear that the first time Alex ate this recipe, I could see him picking out rings in his head- it’s really THAT good.

And lucky for me, and you- it’s also THAT easy to make.

For some reason this recipe sounds so intimidating and I think that’s what keeps people from attempting to make it, but hopefully reading and watching this post will give you the confidence to stick a beer can up a chicken’s butt.

This recipe is a knockout for 4th of July BBQs, book club dinners, entertaining, feeding a family or date night -plus plenty of leftovers.

LETS GET WIFE’D UP!

The Girlfriend to Wifey Beer Can Chicken

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What You Need/Grocery List:

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  • a roasting/grilling chicken (already cleaned out if possible)- you can ask your friendly poultry counter person to help you pick out the perfect bird
  • a can of beer- doesn’t matter what kind…get classy like we do and use Bush Light if you like
  • about 1/4 cup of olive oil
  • half a stick of butter
  • a spice rub mix- I like using a jerk mix for poultry
  • *optional: rubber gloves, a beer can roasting stand like this one from Amazon

What To Do: 

  • turn your RIGHT and LEFT grill burners on low/medium heat, leave the middle burner OFF. this insures the chicken will get the heat it needs to cook, without cooking too quickly and unevenly
  • unwrap your bird and if the legs are hooked together, unloop them

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  • drizzle olive oil on both sides of the chicken and rub in with your hand or a brush
  • sprinkle seasoning over bird and rub in evenly, making sure to also oil and season inside the bird- this is where rubber gloves really come in handy

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  • open your beer and drink half, or dump out if you’re with child like this Wifey. Set can upright and put it into the stand if you’re using one

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  • take your chicken – legs down- and slide it over the can/stand until it sits comfortably (poor little chicken)

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  • if you’d like (and I like)- stuff a 1/4 stick of butter down the top end of the bird…it will melt and assist with that juicy, cripsy skin

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  • place in the center of the grill and close the lid, check out the bird after about an hour and fifteen mins

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  • use a thermometer or your common sense and check the chicken to see if it’s done- it shouldn’t be pink at all, instead it should be juicy and fall off the bone

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  • carve it, serve it, get ready to feel the love!!!
  • save leftovers (if they exist) and use for sandwiches, enchiladas, soups…or just to eat with your fingers!

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