Nothing better after a 2.5 mile trail run on such a cool rainy day than having a beer butted chicken dinner. I received messages from our FB followers wanting this easy and delicious recipe.
Keeping our chicken company on the grill are two full length ears of white corn. I put a little butter on the corn and seasoned with salt and pepper before wrapping them in foil. Cook time on the grill about twenty five minutes.
The chicken was seasoned with a local butcher’s chicken seasoning, salt, pepper, and paprika. In the can, strategically placed in his buttocks, is a fine tasting Samuel Adams Octoberfest. The chicken cooked for thirty minutes facing the front and rotated and cooked another thirty minutes facing the back. Once I took it off and removed the can, I let it set for about five minutes to let the flavors and aromas soak in.
The french fries were put in the oven for twenty-five minutes and seasoned with chives, dill, salt, and pepper. I mixed them up at the half-way mark to ensure they cooked evenly.
After the corn came off with the chicken, I seasoned them once more with a light brush of melted butter and more salt and pepper. Cut the chicken up and plate with the fries and corn. While sipping some chilled moscato d’asti. YUM!
Want INK…? Get it at Shop INK…Cosmetics!