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Beer Butt Chicken Recipe
Yes, this is really a beer butt chicken recipe! And you know what? It's really awesome. Your friends will beg you for the recipe.
| This easy chicken recipe will absolutely melt in your mouth.
No salt recipes like this simple chicken recipe, get their great flavor from the mix of other spices and herbs. This chicken recipe uses a rub.
The marinade soak helps to add extra moisture to the poultry before you cook it, resulting in a moist, tender meal.
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BBQ Chicken With Beer Recipe | Beer Butt Chicken | | | | | | This is the best chicken you will ever have! Cooked outside on a grill as to roast. No grill? No problem! Just use the lowest rack in your oven, preheated to 375* and roast for 1 hour to 1 hour 15 min. , or until juices run clear. | | | | 1 | | whole chicken | | | 12 oz | | beer (one can of any type of beer) | | | 2 Tbs | | 2 cloves garlic, minced | | | 2 Tbs | | honey | | | 2 Tbs | | ground cumin seed | | | 2 Tbs | | chili powder | | | 1 Tbs | | freshly ground black pepper | | | 1 Tbs | | ground allspice | | | 1 tsp | | cinnamon | | | | | | | 1 | Prepare a "marinade" to soak the whole chicken in. Bring 2 qt of water to a boil in a large pan, add the minced garlic and honey. Boil for 3 minutes. Remove from heat and let cool completely. | | 2 | Rinse your chicken and place it in a container large enough to accommodate the chicken and most of the marinade liquid. Pour cooled marinade over the chicken and refrigerate for 1-2 hours. | | 3 | While the chicken is soaking, mix all the spices together to make a rub for the beer butt chicken. | | 4 | Preheat your grill. | | 5 | Pat the chicken dry, and then rub in the spice rub all over, and rub some of the spice mix under the skin, too. | | 6 | Open the beer and empty out about 1/4 cup. Using a church-key type can opener, punch several more holes in the top. | | 7 | Slide the whole chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken will stand upright on the can. | | 8 | Place the chicken on the can, standing up on the cool part of the grill. Grill-roast until the chicken is done, and has reached 170* using a meat thermometer placed in the inner thigh. This should take somewhere between 70 and 90 minutes. | | 9 | Using potholders, transfer the cooked chicken, can and all, to a platter to rest for 15 minutes. | | 10 | Carefully lift the chicken off the can and discard the can. Carve the chicken and serve. | | | | | Servings: 4 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | beer (one can of any type of beer) | | cinnamon | | | | | | | | | Amount Per Serving | | | | | Calories | | 127.87 | | | Calories From Fat (14%) | | 17.42 | | | | | % Daily Value | | Total Fat 2.21g | | 3% | | | Saturated Fat 0.41g | | 2% | | | Cholesterol 34.22mg | | 11% | | | Sodium 83.54mg | | 3% | | | Potassium 317.20mg | | 9% | | | Carbohydrates 14.15g | | 5% | | | Dietary Fiber 2.37g | | 9% | | | Sugar 8.97g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 11.78g | | | | | Protein 14.92g | | 30% | | | | | | | | | | | | |
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