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From the Lawry's Kitchen

Leftover Lifesaver: The Beer Can Chicken

You’re busy. B-U-S-Y. Weeknight dinners present a whole set of challenges for the moms who run the house—AKA you—and that’s on a good day. So leftovers need to be an essential part of your routine. Our keep-it-savvy suggestion?

Prep a big Beer Can Chicken on Sunday night, and use it to feed the family for the rest of the week. When the kids need homework help, the laundry is staring at you from the basket, and the paperwork is piling up on the counter, you’ll thank us.

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Here’s how it goes down. Start on Sunday. Buy a large whole bird at the supermarket, and make sure the meat is fresh and high-quality. (Leftovers are only as good as the meat you buy.) Fire up the grill and prep your protein—it’ll only take 10 minutes to apply the seasoning. (Go liberal on the Seasoned Salt.) Wings and legs are better-enjoyed night-of, since the breast is the easiest to slice and save for later.


A unique method of cooking chicken on the grill. The seasoning rub on the chicken yields crisp flavorful skin, while cooking the bird over a beer can keeps the meat tender and juicy.


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Monday night, 6:30 PM: Take your leftover chicken breast out of the fridge and slice it lengthwise. Then take your pick:

1) Make it Mexican: Mix together cooked chicken, tomato, black beans, corn and shredded cheese. Spread mixture on tortilla. Top with another tortilla. Heat in skillet or oven.

2) Go Italian: Mix cooked penne pasta, broccoli and chopped chicken in large saucepan. Stir in a jar of Alfredo sauce until heated. Sprinkle with Parmesan cheese.

3) Try a stir fry: Cook vegetables in a skillet. Add cooked chicken and stir fry sauce. Sauté until heated. Serve over cooked rice

4) Try a salad: Top romaine lettuce with cooked chicken, beans, corn, avocado, tomato, cheese and red onion. Serve with ranch dressing and tortilla chips.