Beer Can Chicken - 2.0


1 whole chicken (4-5 pounds)

1/4 cup olive oil

Kosher salt

Pepper, to taste

4 green onions, cut into 1 inch pieces

1 red bell pepper, seeded and cut into 1/4 inch strips

1 yellow bell pepper, seeded and cut into 1/4 inch strips

1 red onion, halved and cut into 1/4 inch slices

1 cup beer

1 cup BBQ sauce


Prepare grill with medium-high heat

Rinse chicken and pat dry with paper towels

Brush outside of the chicken with 2 tbsp olive oil and season with salt and pepper

In large bowl, stir together onions and peppers with 2 tbsp olive oil, salt and pepper

Pour beer into center cup of chicken roaster

Place chicken on top of roaster

Set roaster on grill, away from heat and cook for 30 minutes

Add veggies to the base of the roaster and continue cooking

Baste with BBQ sauce every 15-20 minutes

Cook 90 minutes total

Remove from heat and let rest for 20 minutes before carving 

Monterey Chicken


6 bacon strips, cut in half

6 boneless, skinless chicken breasts

1/2 cup olive oil

1/4 cup red wine vinegar

1/4 cup soy sauce

1 tsp minced garlic

1/2 tsp salt

1/2 tsp dried oregano

1/4 tsp pepper

6 thin slices of sweet onion

6 thin slices of tomato

6 thin slices of avocado

6 thin slices of Monterey Jack cheese 


Cook bacon and drain

Flatten chicken to even thinness

In large bag, combine oil, vinegar, soy, garlic, salt, oregano, and pepper

Add chicken and seal for 30 minutes in refrigerator

Drain and discard marinade

Grill chicken, uncovered, over medium heat for 6 minutes on each side

Move chicken to the edge of the grill

Top with bacon, slice of onion, tomato, avocado, and cheese

Cover and grill for 4-6 minutes until the cheese is melted