Beer Butt Chicken
Source of Recipe
rick
Recipe Introduction
If you have not tried beer butt chicken. you must try it.
List of Ingredients
1 (4 Lb.) Fryer Chicken
3/4 Can of Beer
Seasoning* (see below)
Vegetable Oil
Non-stick Cooking Spray
Dry Spice Rub
combine:
2 tablespoons, ground cumin
2 tablespoons, curry powder
2 tablespoons, chili powder
1 tablespoon, ground allspice
1 tablespoon, ground black pepper
1 teaspoon, ground cinnamon
Wet Spice Rub
combine:
1/2 teaspoon, ground cumin
1/2 teaspoon, chili powder
1/2 teaspoon, paprika
1/2 teaspoon, ground coriander
1 tablespoon, fresh orange juice
1 1/2 teaspoons, fresh lime juice
1 1/2 teaspoons, good olive oil
1 small clove, garlic - minced very fine
1 tablespoon, minced cilantro leaves
OPTIONAL: 1/2 teaspoon, cayenne pepper (adds spicy heat)
Recipe
Rinse chicken and remove gizzard, neck, etc. Sprinkle the chicken, inside and out, heavily with seasonings. Spray beer can with non-stick cooking spray. Put chicken on top of beer and set on grill using indirect heat for 1 hour. Rub on some vegetable oil and finish cooking until browned all over (an additional 20 - 30 minutes), AND juices run clear. Total time on the grill is about 1 1/2 to 2 hours. Depending on your tempature on your grill.
Comments:
Using a 2 burner gas grill have one side burning on high and the other side not burning and put the chicken on the cold side to cook. On a charcoal grill slide the hot coals to one side and put chick on the cold side.
Tip: To help chicken stand up and cut down on fire flare ups and clean up.Place beer can with chicken on a disposable pie pan.
servings 4 to 6
points
breast with bone and skin 4 1/2-oz = 5 points
breast w/out skin 4 1/2-oz = 3 points
breast w/out bone and skin 3-oz = 3 points
thigh with skin 3-oz = 4 points
thigh w/out skin 3-oz = 3 points
leg with skin 1 1/2-oz = 2 points
leg w/out skin 1 1/2-oz = 1 point
wing 1 whole with skin = 3 points
wing 2 whole w/out skin = 1 point
|
|
member logon
