Chad's Beer Butt Chicken
sally heflebower
Moist and golden brown on the grill!
ingredients
- 1 Tbsp sweet paprika
- 2 tsp chili powder
- 1 tsp oregano
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp cayenne
- 1/2 tsp garlic powder
- 1 tbsp packed brown sugar
- 1 12 oz. beers
- 1 small onion diced
- 2 gloves of garlic, diced
- 2 whole chickens about 3 lbs.
- 2 empty beer cans
- hickory chips
directions
- 1
Trim chicken of fat. Rinse and pat dry.
- 2
In small bowl combine paprika, chili powder, oregano,salt, pepper and cayenne peppers, garlic powder and brown sugar.
- 3
Mix well
- 4
Rub about a teaspoon of mixture on inside of chicken. Rub remainder of mixture on outside of chicken.
- 5
Open beer drink half, stuff onion and garlic into cans.
- 6
Ease chicken butt onto beer cans until
- 1
chickens are resting on cans.
- 2
Soak hickory chips then scatter on charcoal.
- 3
close lid
- 4
grill about 2 hours
- 5
add 6-8 briquettes every 1/2 hour
- 6
close lid and grill about 2 hours
notes
My stepson Chad created this spice mixture. He package it and sold the recipe to a company I do not remember the name. Very good! Chad lives in Ankeny, Iwoa
Source: sally heflebower
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