One Whole Free-Range Chicken (3 lbs or better; discard parts, neck, etc.)
1/2-tsp fresh ground black pepper
1/2-tsp organic garlic powder
2-tsp dried organic parsley
1-tsp dried organic oregano
pinch (or more for taste) dried cayenne pepper
pinch (or more for taste) dried paprika
pinch (or more for taste) dried tarragon
Beer Can Contents:
1/3-can (12-oz) of your favorite local beer
1-tsp lemon juice (optional)
2-Tbs melted butter
2 (or more) cloves organic garlic (sliced, dredged in rub, then crushed)
Drizzle: 2-Tbs melted butter
Melt 4 tablespoons of butter on the stovetop. Preheat grill or oven to 350°F.
Combine dry “Rub” spices above in a separate bowl, and mix well. Rinse chicken in running tap-water, and pat dry with a paper towel. Sprinkle a liberal amount of dry rub both inside and outside of the chicken. (Experiment with your favorite spices and seasonings to make your own favorite chicken rub.)
Take your favorite 12-ounce can of beer, and either drink or pour-off 8-ounces. Peel and slice in half, 2 (or more) cloves of garlic; dredge garlic slices in dry rub mixture, then crush and put crushed garlic in the beer can (containing 4-ounces of beer), Add 2 tablespoons of melted butter and optional lemon juice to the beer can.
Insert the can of beer into the cavity of the chicken, open end up, and carefully place the chicken with can inside on an oven pan. The chicken should look as if it’s standing up on the pan, with the legs straddling the beer can. Adjust the legs to help balance the chicken so that it “stands up”. Drizzle two tablespoons of butter over the chicken.
Carefully place the “panned beer-chicken” on the grill or in an oven at 350°F. Cook 1-to-2.5-hours depending on the size of the chicken. If the chicken appears to be cooking too fast on one side, it may be to be rotated 180°, -but only once. Chicken is done when the internal temperature reaches 170-to-175°F or when the legs get “floppy”.
Bon Appetit et/kai Kali Oreksi.
There is anecdotal evidence that it’s the yeasts and starches in the beer which may cause the “butt chicken’s” skin to be extra delicious and flakey. I think this recipe results in a very moist and tasty grilled chicken.