Cook It: Blue Ribbon Chicken
This delectable recipe for Blue Ribbon Chicken brings together 3 of our favorite things: always-tasty Pabst Blue Ribbon, tender chicken and great grilling. It fuses all three into a savory treat you’ll want to make again and again. Earn your Blue Ribbon!
1 Can of Pabst Blue Ribbon
1 Whole Chicken
3 Tablespoons of Brown Sugar
2 Tablespoons of Kosher Salt
2 Tablespoons of Garlic Powder
1 Tablespoon of Onion Powder
1 Tablespoon of Paprika
1 Tablespoon of Olive Oil
Light your charcoal. We like natural lump started up in a chimney. You can also use a gas grill for this recipe.
While that’s heating up, combine your spices in a bowl. Stir that savory mixture well.
Remove the neck and giblets from the chicken if they are there and rinse the entire chicken inside and out.
Rub the chicken lightly with oil and then rub inside and out with the spice mixture from Step 02.
Take a big swig of your Pabst Blue Ribbon. Savor and enjoy the full-bodied taste. You’ll only need a half can for this recipe.
Position your chicken on top of the open can of Blue Ribbon so it is upright with the can inside the cavity of the bird. Place the legs in front of the chicken. It should look like the chicken is sitting on the can of Pabst.
Pour out your now hot coals. You want an indirect, two zone fire for this, so put the coals to one side of the grill. If you’re using gas, just make the heat indirect and medium-low. Place the chicken on the indirect side of the grill and cover. Grill until a meat thermometer inserted into the thickest part of the thigh reads a solid 165˚F.
When the chicken is fully cooked, remove it from the grill and let it sit for at least 10 minutes. You can remove the beer can from the cavity of the bird at this point, but be sure to use tongs. It will be hot!