Beer Bottom Chicken

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Beer Bottom Chicken

Roasted super moist whole chicken with a thin, crispy crust
Prep Time 30 minutes
Total Time 30 minutes
Cuisine American
Servings 6 people

Ingredients
  

  • 4 - Whole chicken

For Dry Rub:-

Instructions
 

  • Wash and pat dry whole chicken.
  • Mix together the dry rub ingredients.
  • Apply the above dry rub mixture to the inside and outside of the bird.
  • Allow to sit up to an hour in the refrigerator.
  • Divide beer in half, pouring 6 oz. in a spray bottle and leaving the remaining 6 oz. in the beer can.
  • Mix the beer with basting ingredients. Set aside.
  • Mix together the ingredients for steaming and place inside the beer can.
  • Place bird on top of beer can and place on grill using legs as a pedestal, using the indirect heat method*.
  • Allow to cook for 1 1/4 - 2 hrs.
  • While cooking, baste the chicken using basting spray several times throughout the process.
  • :- When the thigh reaches 180 degrees and the skin is crispy and brown and the juices run clear, it is fully cooked.
  • Carefully place the bird on a heat proof surface and allow to rest for about 10 mins.
  • Carefully remove the beer can by holding the bird with tongs and using an oven mitt, as the can and contents are extremely hot.
  • *The indirect cooking method:-
  • For Charcoal Grills:- :- Place coals on one side of barbecue grill, cook chicken over the other side, placing a disposable aluminum pan under the bird to catch drained fat. Add 6-8 coals every 30 mins.
  • For Multiple Burner Gas Grills:- :- Turn gas to medium on one burner, place chicken over an unheated burner.
  • For oven use:- :- Place in a disposable pie pan and add 1/4 cup of water to the bottom. Cook at 350ª.
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