Crackin’ a can of Dale’s Pale Ale and putting it directly in your mouth-hole is a good move; but it’s not the only move – ya dig? Think meaty, think dinnertime, think firing up the grill; and try this recipe for crispy, spicy, juicy, beer-ified Beer Can Chicken. We’ve relied on this recipe for years to feed hungry brew staff, and we’re sharing it here for the first time. Now get to grillin’.

Needs
1 fresh lil chicken (2-3lbs)
1/4 cup chicken spice rub (try to score some of Tony Chachere’s creole seasoning)
1/2 12oz can of Dale’s Pale Ale (you know where to put the other half)

Deets
Get medium high with your grill (about 375-400 degrees)
Trim some from-undah fat off the bottom of thee chicken (helps prevent flare-ups)
Dirty up that bird, inside and out, with your spice rub
Gently insert the 1/2 full can of Dale’s into the chicken’s whowho and stand it upright on the grill
Cook for 45 minutes to 1 hour, checking periodically for flare-ups until the internal temp reaches 165 F
Get that bird in yer mouth

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