Recipe from Texas Eats
Ingredients:
- 1 can Shiner Oktoberfest
- 1 Whole Chicken
- Water
- Kosher Salt
- Rosemary
- Parsley
- Lemons sliced
- Garlic
- Pickle Seasoning
- 1 Stick Butter, softened
- Favorite Seasoning Mix
Directions:
-
- To make the brine solution, boil water, kosher salt, rosemary, parsley, lemons, garlic, and pickle seasoning. Add ice to the brine solution and place in the fridge until cool.
- Place whole chicken in a deep pan and pour the brine solution over the chicken. Allow chicken to brine in the refrigerator overnight for up to 24 hours.
- Remove chicken from the brine solution and rinse under cold water. Dry chicken with paper towels.
- In a small bowl, combine butter and your favorite seasoning mix.
- De-glove chicken, rub it with the butter mixture, and rub the entire chicken with the butter mixture.
- Season the chicken with Kosher salt.
- Open the beer can and drink half of the beer.
- Add butter inside the half-beer can.
- Insert the beer can into the chicken cavity and stand upright in a pan.
- Place pan in a grill preheated to 450°F and close lid. Allow chicken to cook until internal temperature reaches 175°F.
- Remove chicken from grill and allow to rest before slicing.
- Enjoy with tortillas and a cold Shiner beer!
Recipe from Texas Eats