Beer in the Rear Chicken
  • Cooking Time: 2 hours
  • Servings: 6
  • 1/4 cup mayo
  • 1 lemon, zested
  • 1 tsp smoked paprika (regular paprika will work)
  • 1 tsp celery salt
  • pinch of cayenne, opt
  • salt and pepper
  • 1 4-lb chicken, rinsed and patted dry
  • 1 12-oz can of beer
  1. in a large bowl, stir together mayo, lemon zest, paprika, celery salt cayenne and salt and pepper. slather the chicken inside and out with mixture then place chicken in the bowl and let it set for about 30 minutes.
  2. Preheat oven to 350. When chicken has set for a least 30 minutes, open can of bear and drink a few sips (or discard). place the can of beer in the rear and stand the chicken up in a roasting pan.
  3. Roast for about 2 hours or until meat thermometer reads 175 - then up the temperature of the oven to 425 and brown for about 15 minutes.
  4. Remove from oven and let stand for about 15 minutes. Make gravy out of the drippings and serve.
Sounds crazy but you will be amazed by the flavor and oh so moist! You can do this on the grill placing the chicken & can over a drip pan.