• 1 to 2 T., seasoned black pepper (depending on your spice requirements),
  • 1 to 2 T.. Garlic powder or minced garlic will work too
  • 3 T. minced Onion
  • 1 T. lemon pepper
  • 1 tsp. seasoned salt

I love a good beer can chicken off the grill, but I sure miss it during these cold Midwest winters.  So I came up with a solution.  You want to talk about some good tender juicy chicken either fresh off the grill or in your oven?  This is the way to go.

Take a can of beer, Miller Lite seems to work best, but you can use any can you want.   Take a whole frying chicken, rinse off with cold water removing any extra parts like the neck or anything that is shoved in the cavity of the bird.  Open the can of beer than shove it up the chickens bum (a.k.a ass) leaving the can out just enough so that the bird and beer are able to stand up.  I have also done this recipe with a Coke and 7-up; they will work too.

Using the legs of the bird, you should be able to stand the chicken up on your kitchen counter.  Tuck the tips of the wings under the legs, or wrap the tips in foil as they will tend to cook faster than the remainder of the bird.

Through the neck opening; pour in to the beer can and chicken:

1 to 2 T., seasoned black pepper (depending on your spice requirements),

1 to 2 T.. Garlic powder or minced garlic will work too

3 T. minced Onion

1 T. lemon pepper

1 tsp. seasoned salt

 

Place in a shallow baking pan, so that if any juices flow they do not make a mess in your oven.  Bake the bird in a pre-heated 425* oven for about an hour to an hour and a half depending on the size of your bird. Use a meat thermometer if you want to make sure the bird is fully cooked.

You may also cook this on a 425* grill for about 1-1/2 hours or until the meat thermometer is cleared for poultry.

I am telling you right now, you are going to want to cook two of these so you have leftovers for soup, sandwiches or for my ‘Leftover Chicken & Salsa”