Beer Butt Chicken
(note: get a real beer butt chicken grilling pan. A cheap beer can just doesn't work.)
3 1/2 to 4 lb fryer chicken, neck and giblets removed
12 oz can of light beer or any other beverage you prefer. Since you're using a real pan designed for this you don't need the can.
Wash and dry chicken. Preheat a chargoal or gas grill to medium-high heat. Choose one of the following rubs:
Smokey Barbecue Dry Rub or Zesty Roasted Dry Rub
2 tsp. smoked paprika
2 tsp kosher salt
1 TBSP sugar
1/2 tsp freshly ground pepper
1/2 tsp cumin
1 tsp garlic powder
1/2 tsp chile powder
1/2 tsp cayenne pepper
Combine paprika, salt, sugar, pepper, cumin, garlic powerder, chile powder and cayenne pepper in a small bowl. Rub 2 TBSP all over the chicken and inside cavity.
2 TBSP chili powder
1 tsp oregano
2 cloves garlic, minced
2 TBSP extra virgin olive oil
juice from 1/2 lemon
Combine ingredients. Lift up skin of chicken at neck, slide your fingers between breasts and skin all the way to the legs. Put chili mixture on breasts under the skin; rub remaining mixture on the outer skin.
Combine one quarter of the can of liquid with 1 TBSP of the remaining dry rub, stir and pour into the center well of the special beer butt chicken roasting pan that you're using. (Trust me, if you use a can it will topple over and spill hot beer on you and you'll be sorry.) Sit chicken on top of his throne, I.E. stuff the center cylinder of your special pan up his butt.
6 oz butter, cut into small pieces
1/4 cup brown sugar
2 TBSP bourbon
1/2 lemon, juiced
1 tsp kosher salt
1/2 tsp freshly ground pepper
Melt butter and add other ingredients in a soucempan adn boil over high heat for 2 min. stirring occasionally.
Place chicken over direct heat in grill. Cook approximately 1 1/2 - 2 hours basting with bourbon butter until a thermometer inserted into the fleshy part of the thigh reads 175. For accurate reading make sure thermometer is not touching bone. To test for doneness, see if legs move freely at the hip. (450 degrees = 15-18 min per lb.) When you're absolutely sure the chicken is done (you can cut it to test for pinkness, if it's still pink, keep cooking) remove from grill and let sit for 10 min. If you're using the special pan like I warned you, you can carve the chicken in the upright position.
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