Tuesday, May 24, 2011

Beer Butt Chicken

Thank you, Lucy, for the great grilling tips.
We are all anxious to get outside and taste the outdoor goodness of cooking on the grill.
One of our favorites is the Beer Butt Chicken
You can purchase a kitchen gadget that fits up into the cavity of the bird...
or you can use the actual can of beer.
I have an old 8"x8" cake pan that is reserved just for grilling.
Start with a 3.5 to 4 pound whole chicken.
Brush generously with olive oil...
as if you were applying sunscreen!
Coat with your favorite poultry seasoning.
I think it all depends on my hubby's mood!
We are lucky enough to have my hubby's home brew.
But any beer will do.
(Remember the alcohol evaporates away)
If you don't want to use beer, you can use apple juice or chicken broth.
What ever liquid you use, pour in enough to have some moisture in the pan.
Cook the chicken over medium-high, indirect heat, with the grill cover on, for approximately 1 1/4 to 1 1/2 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. 
Remove from grill and let rest for 10 minutes before carving.
While the skin looks dark,
the inside is tender and moist.
It is mouth watering delicious!

1 comment:

  1. OMGosh! I know this is delicious, butt I feel sorry for the chicken! LOL.