Grilling Tips
Easy Grilled Chicken Recipe
Beer Butt Chicken, Beer Can Chicken, Beer But, or Dancing Chicken
Summer Grilling
My kids are getting into the swing of summer, and wanting to create some tasty recipes. In the “old days” we used to go down to the local library or ask a neighbor for a recipe, but today we have the internet. What a great contraption for gathering just about any information you need, which brings me back around to where I was going with this article, and that is supplying your with some useful tips for grilling chicken. My daughter assignment was to find a simple recipe for grilled chicken on the web, and then we’d prepare it together.
So, My daughter came up with a very easy grilled chicken recipe, and we are going to share it with all of you . If you have never made this before you are in for a delicious treat. We made two versions of Beer Butt Chicken, Beer Can Chicken, or Dancing Chicken depending on how much of the beer you drank yourself -enjoy
p.s. -No beer was consumed by my eleven year old daughter.
Easy Grilled Chicken Recipe
Beer Butt Chicken, Beer Can Chicken, Beer But, or Dancing Chicken
Beer Can Chicken
Recipe
- 3-4 pound chicken
- 2 cans of beer
- 1onion cut in quarts (optional) Stuff up into cavity before inserting can.
- Seasonings Per Taste: Salt and Pepper, Dry Rub, your choice.
Marinade a whole chicken for a few hours prior to cooking in a dark beer such as Guinness or Stone Brewing Company has a magnificent smoky dark brew that is outstanding for this recipe. Then insert a half full can of beer into the lower cavity.
Rinse and pat dry the chicken. Rub the chicken lightly with oil inside, and out. Salt and pepper to taste, and the dry rub as well (optional)
To add a smokier flavor you can soak 2 cups of wood chips (preferably hickory or cherry) for 1 hour in water beer, or fruit juice, then drain before adding to charcoal embers.
Prepare the grill med-high heat, oil up the grate. Tuck the tips of the wings behind the chicken’s back, then place the chicken on the center of the grill spread the legs to form a tripod, and close the cover to let it steam cook for approximately one hour to an hour and a quarter. This will be according to the size of the bird. Choose one in the 3-4 pound range for cooking. Same rules as above the internal temperature should reach 165 depress in the breast area, and 180 degrees in the thigh pieces. The juice should run clear, take the chicken off the grill, and rest for 10 minutes before you carve, and serve.
Why use Beer, and why does this work so well? The beer adds a source of moisture to the chicken that keeps it from becoming dried out. Secondly, the yeast and malt found in beer reacts with the chicken, particularly the skin, making it thin and crispy while the meat remains juicy. I have not tried theses options to replace the beer, but others have offered that you can replace the beer with wine or Garland Rome or crab boil.
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Thanks for article. Every time I like to read you.
SonyaSunny
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Thank you for following my post, it’s people like you who make posting worth while! Happy Grilling..
Thanks SonyaSunny I enjoy having you visit my blog
Hey there, I was reading your article and I just wanted to say thank you for putting out such great content. There is so much junk on the internet these days its hard to find anything worthwhile. I actually have cooked this recipe before, I got this book last month on recommendation from a friend http://ninjahq.com/go/cookingrecipes and it turned out quite nice! I’m very eager to try your variation of it though, it looks fantastic. I think you might enjoy those recipes, they’re very good. Thanks for the article and great ideas.