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Beer Can Chicken Recipe
Yes, this is really a beer can chicken recipe! And you know what? It's really awesome. This is the best of all the beer can chicken recipes I have made. | This beer butt chicken recipe is best if you make it on the outdoor grill.
You can easily make this chicken recipe in your indoor oven, but I would suggest that you line your oven with foil to catch any splatters and make your clean up breeze.
Beer butt chicken is the juiciest chicken recipe you will ever have the pleasure to enjoy. |
Beer Can Chicken 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. | | 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 brining, mix all the spices together to make a rub for the chicken. | | 4 | Preheat your grill. | | 5 | Rinse the chicken in cool water and pat dry. Rub all over with the spice rub you prepared. | | 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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