Hey Y’all. It is going to be another hot day in Texas, 100+ degrees. In May!

I will be inside with the air conditioner to stay cool while my husband, Glenn, grills for us.

Glenn is an all-weather griller and beer can chicken is on the menu. Golden brown on the outside and juicy on the inside, even the white meat!

Prep: First, we sprayed the inside of a 9×13 aluminum pan with a non-stick cooking spray. Next, we sprayed the heavy duty aluminum chicken holder and the beer can for easier cleanup. Make sure you drink or pour out some of the beer before setting it in the holder.

For the rub, we used chicken fajita seasoning and put it directly on the meat under the skin to enhance the flavor of the chicken.

Tip: Sometimes if you get too fancy with your seasoning, it can backfire and mess up the taste of your meat.

Once the chicken is seasoned, set it on the holder and pull the legs out until it is steady.

Glenn set his pellet grill to 225 degrees to slow cook it while it smokes. When the meat probe shows an internal temperature of 165, it is done.

I can’t wait to dig in. It will be finger licking good.