BEER BUTT CHICKEN

By Jaxson

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

Preparation

Step 1

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.