Smoked Beer Butt Chicken
Ingredients2 h 20 m servings 697 cals
- Preheat grill for medium heat and lightly oil the grate.
- Rinse the chicken and dry with paper towels; rub vegetable oil over the entire chicken, inside and out. Pour liquid smoke flavoring into the can of beer and add the garlic clove. Set the chicken upright in a grill pan with the beer can inserted into the cavity. Season outside of skin with sea salt, black pepper, and garlic salt, gently rubbing the seasonings into the oiled chicken skin. Place the potato into the neck cavity to seal in steam and cover potato with the flap of neck skin. Secure the skin to the potato with a toothpick.
- Place chicken upright on the hot grill and grill until chicken is no longer pink inside and the skin is crisp, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 165 degrees F (75 degrees C).
Per Serving: 697 calories; 49.4 g fat; 10 g carbohydrates; 47.1 g protein; 145 mg cholesterol; 307 mg sodium. Full nutrition
ReviewsRead all reviews 4
You will not believe how good this is. It can also be cooked in the oven at 350 degrees.
This was very easy. I feel I did not get the full flavor out of this since I cooked it on the bbq over indirect heat. Don't get me wrong, it was cooked through but just no noticeable flavor.
Mine turned out dry. I had a 5 lb. chicken and prepared it as directed, and used the stand that holds the beer can. I cooked it 2 hours and it was overdone. Maybe I had the grill too hot at 375,...