Friday, April 27, 2012

Beer Butt Chicken

Best roasted chicken ever. It tastes like the best rotisserie chicken you have ever bought. The skin is amazingly crispy and its moist even if its overcooked a little.

Beer Butt Chicken


3-4 pound chicken
1 can beer
1/4 cup melted butter
2 tbsp oil
2 tbsp lemon pepper
2 tbsp garlic powder
1 tbsp onion powder
1/4 tsp dried thyme
1 tbsp salt
1 tbsp dried or fresh parsley

preheat to 450

Rinse and dry the chicken. Dry it very very well.

Pour out (or drink) about 1/3 of the beer.

Mix the seasonings together. Put about 1 tbsp of the mix into the beer.

Put the beer in the middle of a baking pan (with a lip)

Stand the chicken up and lower it onto the beer can so its up the bum and the chicken is standing up.

This helps with stability. You can find it in the grill section.

Mix the rest of the spice mix into the melted butter and oil.

Put your fingers between the skin and the meat. Use your fingers to lightly pull the skin away from the meat, as far down as you can go. Front and back

Pour a little of the butter mix under the skin of both sides of the bird. Rub the rest around all over the skin.

Put in the oven.

Baste the bird every 15 minutes or so

Cook 45 minutes- 1 hour until temp reaches 165

No comments:

Post a Comment