- 1 cup Butter - melted
- 2 cloves Garlic - crushed or minced
- 4 Tbsp Poultry Seasoning - separated
- 2 Tbsp Paprika
- 2 Tbsp Rosemary
- Salt & Pepper to taste
- 1 can (12 oz) Beer - separated
- 1 whole Chicken
Grilling and summertime go hand in hand, and when I grill there is usually a beer involved. This recipe combines all that is good about summertime. For the best possible results avoid using light beer as it will not be as flavorful (I prefer Budweiser or Pabst Blue Ribbon). Here in West Michigan we are blest with numerous mircobreweries. As Founder’s, Vivant, and other breweries begin to produce their beer in cans, experiment with different flavors to take this recipe to the next level.
- Melt butter until just melted; don’t over heat.
- Pour half of the beer into a large measuring cup, set aside
- Use a funnel to put the spices & butter into beer can (using 1 Tbsp poultry seasoning, the other 3 Tbsp to coat the whole outside of the chicken.)
- Sit the Chicken on the beer can so it looks like it is standing up (a foil pie plate can be used under the whole thing for stability)
- Use beer, that was set aside, to baste the chicken while cooking.
- BBQ for 35 min over medium, indirect heat (approx depending on size).
- When done cooking use 2 forks on either side of the chicken to pull off the can.
- Carve, drizzel with can juices if desired and ENJOY!!