Monday, March 17, 2008

Beer Butt Chicken

This is a recipe that my husband has been asking me to make since sometime last year. With Tyson whole chickens being on sale so frequently, I decided to try it just for him over the weekend! WOW was it amazing! There are a few things I would do differently for next time (those changes will be in red) but it was really easy and very yummy!

1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer (I used Coors Light b/c that's hubby's favorite)
1 (4lb) whole chicken

Preheat an outdoor grill for low heat. (I cooked this in my oven at 350 for an hour and 10 minutes)
In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

Next time, I think I will use some softened butter and mix some spices together and loosen the chicken skin and rub the mixture up under the skin for some extra flavor in the chicken. I also tented my chicken with a piece of foil while in the oven so it didnt get tooo dark on top--and it was perfect. The skin was nice and crispy and had an amazing flavor!

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