Tuesday, May 26, 2009

Beer Can Chicken

I spent time with some of my favorite cousins on Sunday. Jon made me Beer Can Chicken (also known as Beer Butt Chicken in some circles) and it was phenomenal!

As you can see, there is a technique to removing the beer can without scalding yourself.

Here's the recipe for your own summer grilling experience:

Beer Can Chicken:
1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken

Preheat an outdoor grill for low heat.
In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper. Baste chicken with the melted, seasoned butter.
Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken.
Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
(Note: Jon's cooking time was about an hour and a half but I would guess it was a higher temperature.)

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