I’d say that 98% of the the time, when it comes to weekday meals, breakfast and dinner are easy for us… but lunch is always a different story. I mean, it’s not like I’m going to take the time to bake salmon in the middle of the day (I don’t know many people who have time for that…)… or bake/grill some chicken. So I typically try to rely on leftovers from the previous evening’s dinner. That’s hit or miss though, depending if there were actually any leftovers…
One easy solution we’ve found for the beginning of the week though, are these easy Beer Can (or beer butt, as we affectionally call them in our house) Chickens. I can’t take any credit for them, as TJ grills them, but they essentially provide us for Sunday evening dinner, and lunch for Monday and Tuesday… which I consider a huge win. We have them with some rice and a vegetable for dinner, and then for lunch I make a loaded salad. So simple and easy…
TJ typically makes two on Sunday evening… and since we’re heading into the summer season, and into grilling weather, I thought that I would share how we make them, in case you’re looking for an easy way to make 3 meals with one night of cooking.
We use these stands, which make it so the chicken doesn’t fall down… highly recommend them (they are a bit of a pain to clean, but they do make the cooking process easier…).
(I put this post together before the horrific school shooting in Texas. The world feels heavy right now. Sandy Hook Promise provides a lot of actionable resources for those looking.)
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BEER CAN CHICKEN HOW TO
INGREDIENTS
1 whole chicken
Rub of your choice (we like this one)
1/4 cup of Olive Oil
1 tsp. Hot Sauce
1 Can of Beer
HOW TO:
Remove the innards of the chicken
Fill the canister with beer (from the above linked stand)
Place the chicken cavity on top of the canister
Combine the hot sauce and olive oil and then brush the chicken with the mixture
Then liberally cover the chicken with the rub
On a gas grill, cook the chicken indirectly, between 325-350 degrees for about 1.5 hours, rotating halfway through (internal temp of 165).
On a charcoal grill, cook the same way.
