One Hour Beer Butt Chicken Recipes

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).

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 BUTT CHICKEN

Steps:

• Preheat the barbecue, or oven to 200°C/400°F/gas 6. Take your chicken out of the fridge while you make the rub.
• In a pestle and mortar, bash up the fennel and cumin seeds and mix with the paprika, brown sugar, chilli powder, and a pinch of sea salt and black pepper.
• Stir in 3 tablespoons of oil until you get a paste, then drizzle all over the chicken, inside and out, using your hands to make sure you get it into all the nooks and crannies.
• Crack open the beer, have a couple of good swigs so your can is just about half full, then lower the chicken's cavity on to the top of the can so it looks as though the chicken is sitting on the can.
• If you're using the barbecue, try to strategically move a small amount of coals to the sides rather than directly underneath the chicken, so the heat radiates around it and cooks it from all angles rather than grills it.
• Carefully sit the chicken on the bars of the barbecue or in a roasting tray on the very bottom of the oven. Cook for 1 hour 10 minutes to 1 hour 30 minutes, or until the meat pulls away from the bone and the juices run clear. If this isn't the case (all barbecues and ovens are slightly different) just cook for a bit longer.
• Once done, carefully remove the can and loosely cover the chicken with foil and a tea towel while you get some grilled veg, salad or warm breads together - but trust me, it tastes so good you won't need much else.

ULTIMATE BEER BUTT CHICKEN BEER CAN

Steps:

• Rinse chicken well inside an out.
• Pat bird completely dry with paper towels.
• To make the rub: mix 4 tbsp paprika, 2 tsp salt, 2 tbsp black pepper, 2 tsp cayenne pepper, and 1/4 cup brown sugar in a small bowl and set it aside.
• To make glaze: mix together 1/4 cup brown sugar, 4 tbsp ketchup, 3 tsp frank's red hot sauce, 4 tbsp white vinegar, 4 tbsp beer (save remainder in can and set it aside), and 2 tbsp of the spice rub you just made in a separate bowl; set aside.
• Pour beer can out (or drink it down) until it is just a bit over half way full and then add crushed bay leaves and 1 tsp of rub to the half full can.
• Loosen the skin on the breasts, legs and thighs of your chicken.
• Massage the rub into the meat under the skin and then all over the outside of the bird's skin as well as inside the cavity.
• Place beer can in the "butt" of the bird making the bird stand upright.
• Preheat grill with all burners on high until grill is heated and ready to cook.
• You must cook indirectly; so if you have 2 burners on your grill, turn one off (for 3 burners turn 1 off, for 4 burners turn 2 off, etc.).
• Place the standing bird on the cooler or "off" burner side of the grill with the breasts facing the hot or "on side of it (you grill should remain at about 375 degrees during the entire cooking process).
• Close lid and cook for 30 minutes, then rotate bird so that the opposite side (the back) is not facing the heated side of the grill and then continue cooking with the lid closed for 30 more minutes.
• Rotate bird back to original position with breasts facing the heat and glaze the entire bird thoroughly with the pre-made glaze; continue cooking 30 more minutes until cooked, brown and slightly crisped.
• Transfer chicken carefully off of beer can and onto cutting board.
• Let rest 5-10 minutes and then carve and enjoy!