Method

Preheat outside grill (gas or wood) to 400°F.

Pour out a quarter of the beer from the can.  Add 1 tablespoon of your favorite spices (Cajun, lemon-pepper, curry, etc.) to the remaining beer in the can.

Place the compound butter under the skin of the chicken breast, and rub the olive oil, black pepper, thyme, and sage (or substitute your favorite spices) on the outside of the chicken.

Insert the entire beer can into the cavity of chicken.  Arrange the chicken upright on a cookie sheet and place directly it on the barbecue or smoker grill.  Shut the lid and smoke/bake for approximately 1 hour, or until the internal temperature reaches 180°F and the juices run clear when the thigh is pierced with a fork.  Remove and let rest for 15 minutes.  Carve into 6 serving pieces. 

Serve with your favorite side dishes, and condiments like jalapeno jelly.

Serves: 6

Reprinted with permission from © Joe David, Gourmet Getaways, published by Globe Pequot Press click for book review

back to poultry recipes        more chef & cookbook poultry recipes      main chef & cookbook page       more grill recipes