Beer Butt Chicken

This is one of my favorite ways to make chicken. It always turns out juicy and tender.

Ingredients:

Ceyenne Pepper
Smoked Paprika
Chili Powder
Granulated Garlic
Thyme
Salt
Pepper
Butter
1 can of beer per whole chicken
Whole chicken, innards removed, washed, pat dry

First, combine your dry ingredients. Next, apply the rub generously to the chicken, be sure to get the inside of the chicken. Then, melt the butter and put a small amount of the dry rub into the butter. Then with an injector, inject the butter under the skin throught the chicken. Be sure to concentrate on the breasts. Now put a small amount of the dry rub into your beer can. I have found it helpful to push in the top of the can a bit and make the hole larger to aid in the process.

Now, stand the chicken up and slide it onto the beer can, use the legs to help prop it up.

Get your grill to 375 F, and allow to cook until the thickest part of the breast reaches 175-180 degrees.


It should look like this when on the grill:

I tried this this weekend and it was great. You're right, very juicy stuff. Good way to use a beer.