Confession: I really, really love to make Beer Butt Chicken! It keeps the chicken so moist and you can flavor it several different ways. For instance, instead of beer, Mt Dew use fresh citrus, like limes, lemons and oranges to stuff in the other end of the chicken, maybe some fresh rosemary. so good. Season the outside with a mix of salt and pepper, garlic, whatever...
Here is a recipe to get you started with Butt chicken cooking.... I believe this is a variation of a recipe from Bobby Flay. Enjoy!
Beer Can Chicken with Beer and Molasses Bbq Sauce
Ingredients
Beer Can Chicken:
1 can good quality, beer
1 pounds roaster chicken (1 to 2)
Salt
Pepper
Garlic powder
Molasses BBQ sauce recipe follows
Instructions
Rinse chicken thoroughly. Season inside and outside with salt, pepper, and garlic. Using can opener, open beer can. Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees F. Glaze with BBQ sauce and finish cooking on grill.
My two sense on the cooking method above: if you have the time, you can cook the bird on the grill. Cook it LOW and SLOW. I usually keep the grill at about 300-350 degrees and cook from 1 to 1.5 hours depending on the size of the chicken.
Beer and Molasses BBQ Glaze:
1 1/4 quarts chili sauce
1 1/2 pints molasses
1 1/2 pints light beer
8 tablespoons Dijon mustard
8 tablespoon chili powder
2 1/2 tablespoons soy sauce
2 1/2 tablespoons crystal hot Louisiana sauce
5 tablespoons lemon juice
1 1/3 tablespoons liquid smoke
Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport.
Yield: 2 quarts
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