Since it was St. Patrick’s day earlier in the week, I’ve been thinking of what to do with all the beer in the fridge. Not like it won’t get drank, because believe me, if will. But, I thought it might be fun to make a few of my beer recipes. So last night, I paired Beer Can Chicken with Warm Red Potato Salad, which has a mustard and beer dressing that is a fantastic alternative to mayo!

If you’ve never heard of or tried Beer Can Chicken, you’re missin’ out! By far the most FAVORITE chicken recipe in our house. So tender, juicy and flavorful. Not to mention, inexpensive and easy. That I love! Try it and I bet you’ll love it too.

Beer Can Chicken (aka Drunken Chicken):

1 (4-pound) whole chicken – $4.39
2 Tbsp Canola oil – pantry
1-2 tsp Fresh Ground Pepper – pantry
3 Tbsp of Soul Seasoning or your fav dry spice rub – pantry
2 Tbsp Paprika – pantry
1 can beer (If you have a very large chicken, use a tall boy can, otherwise a regular 12 oz can is fine) – $.95

COST: $5.34

Remove neck and giblets from chicken, if it comes with them. Discard. Rinse chicken and pat dry. Pull skin away from chicken gently, but do not tear off. You want to be able to get some spices behind the skin, if you can. Rub chicken lightly with oil, then sprinkle entire chicken with pepper, soul spice and paprika. Making sure to get some inside as well. Set aside.

Here’s the fun part. Open a can of beer and take a big, refreshing gulp! Make it big because you only want your can about 2/3 full of beer when you place the chicken on it.

Place beer can on a baking sheet and carefully place the seasoned bird over the can so that it’s basically sitting propped with the can inserted in the cavity. See picture.

Carefully transfer the chicken, still on the baking sheet to the center of a preheated grill. You want your temp around 400 to 425, usually medium to just above medium seems to work on a gas grill.

Now, make sure your chicken is balanced and stable. Shut grill and let that bad boy cook! In about 20 mins check to make sure it’s not burning. You can turn down if it’s getting too dark, too fast.

In total, plan on cooking for 15 to 20 mins per lb. Use an internal temperature gauge for best results. It’s best to check the temp of the chicken deep in the breast area. 165 degrees is perfect! You can also poke the thigh with a knife and if juice runs clear, she’s ready.

When done, carefully remove from grill and let rest for 10 minutes before removing from can and carving.

Warm Red Potato Salad with Beer and Dijon Dressing:

2 pounds red potatoes (6-7 medium sized) – $2.07
1/4 cup thinly sliced green onions – $.15
1/4 cup diced celery – $.25
1/4 cup chopped fresh parsley – $.25
1/4 cup olive oil, divided – pantry
3/4 cup dice yellow onion – $.35
3/4 cup beer – $.95
1/4 cup cider vinegar – $.20
1 Tbsp sugar – pantry
1/2 tsp salt – pantry
1/4 tsp freshly ground black pepper – pantry
1 1/2 Tbsp Dijon mustard (you can use regular or stone ground too) – pantry/fridge

COST: $4.22

Place clean, skin on, red potatoes in a large pot and cover with water. Bring to a boil. Reduce heat, simmer 20 to 25 minutes or until fork tender. Drain and set aside to cool.

Prepare dressing. Heat 2 tablespoons oil in a saucepan over medium heat. Add diced yellow onion to pan and sauté till translucent in color. About 3-4 minutes. Next, add beer, vinegar, sugar, salt and pepper. Bring to a boil, cooking for 5-6 minutes or until reduced to about a 1/2 cup.

When done, spoon sautéd mixture into a food processor or blender and add mustard. Process on high till smooth. While processor is still on, slowly pour remaining olive oil in and continue mixing till creamy.

Cut cooled potatoes into 1/4 inch slices. Add celery, chopped parsley, green onion and toss. Pour beer and mustard dressing over potato mixture; toss gently. Serve immediately.

GRAND TOTAL: $9.56