I also call this recipe hurricane chicken, because I made it during our last tropical storm. I wanted to prepare a delicious dish over charcoal in case of a power outage.  This chicken is easy and tasty. The leftovers are handy too.

In addition, I make this fun recipe when boating or camping, just toss a few sweet potatoes or corn on the cob on the grill with the chicken. Add a mango on the grill for a quick  dessert.


3/4 cup soft butter, salted is fine
4 tablespoons dry spice rub that includes salt and paprika. I add Old Bay.
1 4-5 pound whole  chicken
I can beer



Rinse chicken and pat dry.
Combine butter and spice rub to form a paste.
Rub bird inside and out.
Open beer.
Drink half.
Lower bird cavity over beer can.
Carefully transfer to gas grill, oven or charcoal cooker.
Balance chicken on legs like a tripod.
Close lid with and roast for about 90 minutes or until juices run clear when leg pierced.
Baste  occasionally with more beer if desired.
Transfer bird carefully to a flat surface.
Let cool for 10 minutes.
You can then cut into parts or tear into it whole with your hands to keep it hot and juicy.
This is a fun outdoor meal with casual friends who enjoy beer.

Brenda C. Hill

International Food Wine & Travel Writers Association
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