Beer Butt Chicken
Chili powder and cayenne pepper add zip this easy barbeque recipe.
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Photo by: LaurenB248
Ingredients
Method
Trim chickens of any excess fat. Rinse inside and out and pat dry. In
a small bowl, combine paprika, chili powder, oregano, salt, black and
cayenne peppers, garlic powder, and brown sugar; mix well. Run about a
teaspoon of the mixture on the inside of each chicken. Rub the remaining
mixture over the surface of the chickens. Open beers and pour off about
half of the beer; Stuff the onion and garlic into the cans. Ease the
chickens over the beer cans, feet down, until chickens are resting on
the cans and their legs. The beer cans must remain upright at all times.
Scatter a handful of soaked hickory chips over hot charcoal that has
ashed over. Place chickens and their beer cans on the grill over the
fire. Close lid, leaving vents open. Grill for about 2 hours, or until
legs and wings wiggle easily, adding six to eight briquettes to fire
every 30 min.
Notes:
A super recipe!
Number of Servings: 8
- 2 whole chickens, about 3 lbs each
- 1 tbsp paprika
- 2 tsp chili powder
- 1 tsp oregano
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1 tbsp packed brown sugar
- 2 12 oz cans beer
- 1 small onion, diced
- 2 cloves garlic diced
