BEER BUTT CHICKEN

BEER BUTT CHICKEN
BEER BUTT CHICKEN

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    CUP BUTTER

  • 2

    TBSP GARLIC SALT

  • 2

    TBSP PAPRIKA

  • SALT AND PEPPER TO TASTE

  • 1

    12 OZ CAN BEER

  • 1

    4 LB WHOLE CHICKEN

Directions

1. PREHEAT GRILL ON LOW HEAT 2. IN A SMALL SKILLET, MELT 1/2 CUP BUTTER. MIX IN 1 TBSP GARLIC SALT, 1 TBSP PAPRIKA, SALT AND PEPPER 3. 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 INTO THE CAVITY OF THE CHICKEN. BASTE THE CHICKEN WITH THE MELTED SEASONED BUTTER. 4. PLACE BAKING SHEET WITH BEER AND CHICKEN ON THE PREPARED GRILL. COOKE OVER LOW HEAT FOR ABOUT 3 HOURS OR UNTIL INTERNAL TEMPERATURE OF CHICKEN REACHES 180 DEGREES.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: