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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Beer Butt Chicken Recipe

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This recipe for Beer Butt Chicken is from Favorite Recipes from the The Kyler/Mays Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Two Whole Chickens, about three pounds each

One Tablespoon Sweet Paprika
Two teaspoons Chili Powder
one teaspoon Oregano
one teaspoon salt
one teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon Garlic Powder
One Tablespoon packed brown Sugar

Two twelve Ounce Cans of BEER
One Small Onion, diced
Two Cloves Garlic, diced
Directions:
Directions:
Trim chickens of any excess fat. Rinse inside and out, pat dry.
In a small bowl, combine paprika, chili powder, oregano, salt, black and cayenne peppers, garlic powder and brown sugar, mix well.
Rub one teaspoon of spice mixture on the inside of each chicken. Rub remaining mixture on outside surface.
Open beers and pour off about half of the beer. Stuff onion and garlic into cans. Ease chickens over beer cans, feet down, until chickens are resting on cans and their legs. Cans must remain upright at all times.
Scatter handful of soaked hickory chips over hot charcoal. Place chickens and beer cans on the grill over the fire. Close lid, leaving vents open. Grill for about two hours, or until legs and wings wiggle easily, adding six to eight briquettes to fire every thirty minutes.
You can also add some of the spice rub to the beer.

 

 

 

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