Saturday, March 28, 2009

Beer Can Chicken

This meal is so simple. It tastes awesome. It is a cheap dinner and it is made with beer...What more could you want? LOL. Anyway, my husband and I make this almost every weekend. We love it! We like to cook together on the weekends. He mans the grill and I make the sides in the kitchen. Today I made homemade pickled beets, my salsa (below) , a huge salad and green beans. (below)......Yummy

Beer Can Chicken
2 cans of beer, does not matter what kind. (Dump half...Or drink half. LOL)
2 whole chickens (3 to 4lbs each)
2 Weber Seasoning Packets
4 TB olive oil (2 TB for each bird)
Cooking string

1. Preheat Grill. Rinse and dry chicken. Rub with the dry rub. (I used tomato pesto for one, Black Peppercorn for the other). Put the bird on the can of chicken and tie its legs around the can. Put 2 TB of olive oil on each bird.

2. Grill the bird for at least 2 hrs. (We cook ours until the legs are falling off the bone.
This chicken is amazing. We love it. I eat it with a salad and my husband loves it with rice and the green beans (recipe below).

This was my dinner with my pickled beets on top of my salad with a basic balsamic vinegar and oil:

Pickled Beets

2-3lbs of beets
2 cps water
2cps sugar
2cps white distilled vinegar
salt to taste

1. Boil beets (almost like you would potatoes) until tender. Drain beets. Add vinegar, water, sugar and salt. Boil until salt is dissolved.

2. Peel beets as the brine warms up. (HINT: It is easier to peel with a spoon...I know that sounds weird, but it pulls it right up). Slice the beets and add to brine.




  1. BEER CAN CHICKEN! An American institution!

    Never pour half the beer out...only drink it!


  2. LOL...Trust me, my husband would not allow me to waste beer.
    Thanks for the comment..


Thank you so much for letting me know how you feel about my dishes.