Instructions
- Put 1/4 cup kosher salt in about a gallon of water in a large pot and stir until dissolved.
- Thoroughly wash and rinse a whole chicken, removing the giblets.
- Immerse the chicken in the salt water, making sure the water covers it completely and refrigerate for about 3 hours.
- Melt two tablespoons of butter and stir it into 2 tablespoons of vegetable oil. Rub the entire chicken, inside and out, with this liquid.
- Sprinkle generous amounts of garlic salt and black pepper on the outside of the chicken and in the cavity.
- Empty about one-half of the beer from a can. Warm beer works best.
- Add one shot of tequila to the can of beer. (OPTIONAL)
- Place the chicken on the beer can, inserting the can into the cavity. The chicken should stand up on the can by itself.
- Set the grill to about 163°C. Wait until the temperature stabilizes.
- Cook for 2 hours 15 minutes or until done. Chicken is done when leg moves freely in socket.
Recipe Notes
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