Elfies Ranch Beer Butt Chicken Recipes

ONE HOUR BEER BUTT CHICKEN

Steps:

• Trim any excess skin and fat from the chicken. Tie the legs together with butcher string and tie the wings to the body of the bird as well with a single length of butcher string as pictured.
• Sprinkle the dry rub generously over the entire surface of the chicken.
• Add the beer, garlic, thyme and peppercorns to a standard 12 ounce beer or soda can.
• Carefully invert the cavity of the chicken over the can and then place it in a shallow baking dish or metal pan.
• Preheat gas grill to 450 degrees. I use indirect heat for this method. My gas BBQ grill has 3 burners, so I only turn on the two at the sides and leave the one on the centre off, which is where I palace the pan to hold the chicken/s).
• Close the cover and watch the temperature gauge for a few minutes. Regulate the temperature to around 450 degrees but no lower than 425.
• Cook for one hour until the skin is crispy and the chicken registers 180 degrees on a meat thermometer in the thickest part of the breast or thigh.
• Remove from the BBQ and let the chicken rest for 10-15 minutes before carving and serving.

BEER CAN CHICKEN

Steps:

• Preheat grill to medium high heat (about 375 degrees F).
• In a small bowl combine the salt, brown sugar, paprika, garlic powder, onion powder, chili powder, and cayenne; set aside.
• Dry chicken very well using paper towels. Coat the chicken in olive oil. Sprinkle the entire chicken with the reserved spice rub. Place chicken over the can of beer and place in a small baking pan. You can also use a beer can chicken pan or holder instead.
• Turn off one burner on the grill and place chicken over the unlit burner. Reduce heat to medium (350 degrees F) and cook for 1 ¼-1 ½ hours or until juices run clear and a meat thermometer reads 165 degrees F when inserted in the thickest part of the breast. (Towards the end of cooking I like to crank up the heat to really crisp up the skin)
• Remove from grill and let rest for 10 minutes before carving.

BEER BUTT CHICKEN

Steps:

• 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.
• 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. Baste chicken with the melted, seasoned butter.
• 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).

GARLIC RANCH BEER-CAN CHICKEN

Steps:

• Heat gas or charcoal grill for indirect cooking. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels. Carefully loosen skin at top of breast. Place butter and garlic evenly under skin of breast, without removing skin.
• In small bowl, mix vegetable oil and ranch dressing mix. Rub all over outside of chicken. Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
• Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F.
• With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining ingredients.
• To bake chicken, place oven rack in lowest position and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining ingredients.

ROASTED BEER BUTT LIME CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse the chicken, inside and out, and pat skin dry with paper towels.
• Squeeze juice from lime halves over the outside of the chicken and place the squeezed halves in the cavity. Sprinkle cavity with minced garlic. Stir salt, black pepper, and rosemary in a small bowl and season the outside of the chicken with the mixture.
• Place chicken upright in a roasting pan, with the beer can inserted into the cavity far enough so the chicken doesn't fall over. Place the onion into the neck cavity to block steam from escaping. Pour water into the bottom of the pan.
• Roast the chicken upright in the preheated oven until sizzling and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), 1 1/2 to 2 hours. Baste occasionally with pan drippings. Let chicken cool for about 10 minutes before serving.