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You haven't had grilled chicken until you have had "AMAZING BEER BUTT CHICKEN." This is a recipe for all of you health nuts. Olive oil is great for your skin, is very low in saturated fat, and has omega 3 fatty acids which by the way, your body needs. We used to use butter or margarine, but the fat isn't good for your heart. Olive oil also makes the meat much more moist and flavorful than butter or margarine.

This recipe is a very popular favorite of my family and friends-in fact, we cook it several times throughout the year. You can also do this in your oven at 300 degrees Fahrenheit. It is very important the chicken stay covered with either a large stock pot, or the grill cover. If you choose to do it in an oven, you will still need to use the stock pot. Aluminum foil tends to stick to the skin and doesn't allow the skin to get crispy.

The beer inside the cavity steams the chicken from the inside, keeping it moist and juicy, while the dry heat of the grill forms a nice crisp skin.

INGREDIENTS

4 tablespoons Olive Oil
2 tablespoons minced garlic
4 thin slices of Lemon
1 teaspoon Rosemary
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon garlic powder
1 (16 fluid ounce) can beer
1 (5 pound) whole chicken, cleaned and gutted
Meat Thermometer
4 toothpicks

DIRECTIONS

1. Preheat an outdoor grill for low heat, or when all of the coals are light gray.

2. In a small dish add 3 tablespoons olive oil, 1/4 teaspoon rosemary, and 2 tablespoons minced garlic, and about 1/4 teaspoon of salt, and 1/4 teaspoon pepper. Discard 1/4 the beer, leaving the remainder in the can. Baste chicken with the seasonings from the dish, leaving about 1/4 of the bowl. Add remaining seasonings from the bowl into the beer can.

3. Using a dry bowl combine 1/4 teaspoon rosemary, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder.

4. Mix up the ingredients in the dry seasonings bowl, using your finger tips, lifting up the skin carefully massage the seasonings under the skin around the chicken breast. Make sure you use an even amount of seasonings for both sides of the chicken.

5. Place two slices of lemon on each breast-one in the front, and one toward the rear so there are 4 lemon slices under the skin. Congratulations, your chicken looks like a 4 eyed alien.

6. Tack down the skin with toothpicks, using 2 on each side to make sure the skin will not allow many juices to escape. You will want the gently pull the skin so it is back to normal-like you didn't lift it up, and poke the toothpicks into the skin being careful not to tear the skin.

7. Place can on a baking sheet. Use the remaining olive oil to grease up the outside of the can.

8. Set chicken on can, inserting can into the cavity of the chicken.

9. Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 1 to 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C). If you don't have a meat thermometer, wait until the skin on the wings are clear, or the juices from the breast run clear when you pierce it.

10. The chicken may not cooperate well when it comes time to pull it off. You have to remember, it took a bit to get it on, it will take a bit to get it off. Use a long 2 prong fork with one hand, and grab the bottom of the can with a mitten oven mitt. Pull down on the can at the same time you pull up with the fork. If the chicken is resisting, you don't have to beat it or stab it, or throw it-it is already dead. Try turning the can like you are un-screwing it from the chicken. Hopefully, the can will at least cooperate. Honestly, I haven't experienced this issue, others have told me horror stories where the chicken seemed to come back to life.

Learn more about this author, Laura Garrow.
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