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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1014g) Recipe makes 2 servings The following items or measurements are not included below: Chinese five spice powder 2 tablespoons balsamic vinegar |
||
| Calories 1544 | ||
| Calories from Fat 882 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 98.1g | 150% | |
| Saturated Fat 25.8g | 129% | |
| Monounsaturated Fat 44.8g | ||
| Polyunsaturated Fat 19.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 414mg | 138% | |
| Sodium 3889mg | 162% | |
| Potassium 1726mg | 49% | |
| Total Carbohydrate 42.7g | 14% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 28.3g | ||
| Protein 106.4g | 212% | |
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John and Erin's Beer Butt Chicken / Beer Can
SERVES 2 -4
Ingredients
- 4-5 lbs chicken
Rub
- 1 tablespoon paprika
- 1 teaspoon mustard powder
- 1 tablespoon sea salt
- 1 tablespoon brown sugar
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon Chinese five spice powder
Basting Spray
- 1 (12 ounce) can beer
- 2 cups orange juice
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Directions
1
Mix dry ingredients together and rub chicken inside and out.2
Open can of beer, pour half into a spray bottle and add orange juice, olive oil and vinegar to spray bottle.3
Insert the can into the cavity of the chicken.4
With the chicken resting on the can, cook for about 2 hours over medium-hot grill with grill cover on spray chicken with the basting spray while cooking.5
When done, carefully lift the chicken off the grill and remove the can-- be careful, liquid is HOT!
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Number of Servings > For 1 or 2
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Occasion > Seasonal > Summer
- Occasion > To Go... > Camping
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #RavenHaven
On Nov 12, 2007
Well I tried this recipe this weekend. I put the chicken in the oven and OMG what a delicious chicken it was. I was wondering how I can adopt this for turkey. This is a fantastic recipe. I used Chinese spices from a soup mix that I had because I did not have the Chinese 5 Spice Powder and it was still fantastice. Just the perfect balnce of sweet, salt and sour. The meat was so moist and tender. LLOVED IT RAVENHAVEN
From: mommyoffour
On Aug 15, 2007
This is very good. I did change it from "beer butt" to "orange soda butt" but other then that followed the recipe. We really liked the rub and then the spray put it over the top....delicious. I am having a bbq next weekend and this is going to be the main event. thank you for this delicious chicken recipe.....Stephanie
From: Audrey M
On Aug 12, 2003
Bravo! I have had so much fun this summer cooking various recipes to beer-butt chicken. This recipe was by far the best. I rubbed the spice in the both cavities, under the skin and on outside of chicken. I also placed a tablespoon of the rub inside the beer can omiting the sea salt in the beer. Misting the chicken was not only fun but such a great way to crisp up the skin. It only took 1 1/2 on my grill. I placed a large cookie sheet under the chicken to catch the drippings so that it would cause scorching to the meat while in my gas grill. The chicken needs to be 8" from the lid when cooking it on the grill. I also suggest placing an onion or potato in the neck cavity to keep the moisture in while grilling. I also purchased a beer-butt chicken holder at Walmart that keeps the chicken balanced and has a place for the beer can. I also would spray the can with nonstick cooking spray. When removing the chicken from the beer can, slowly twist but don't dip over because the beer is extremly hot. I would wear heat resistent rubber gloves. A true keeper in my house. Seved it with corn on the cob, sliced watermelon and Kozmic Blues' Creamy Parmesan Mashed Potatoes #66315. MMmmmmm....gooood
From: Laffer
On Jun 25, 2007
I have made a few Beer Butt Chicken recipes and this rates #1 with my family! I did not use the Chinese five spice but otherwise followed the recipe for the rub exactly. I used 2 small frying chickens and they took about 1 hour on indirect heat. I think it is the basting spray (which I applied with a brush) is what made the difference. Yum, can't wait for sandwiches!
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