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Beer Butt Chicken

Looking for a tasty roasted chicken recipe that will impress? Look no further! With a crispy skin and a juicy inside, you won’t go hungry.

Yield

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Ingredients

1

5-6 lb whole chicken

1

tsp black pepper

3

tbsp vegetable oil

2

tbsp salt

4

tbsp dry spice rub, optional

1

can of beer

Preparation

  1. Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels.

  2. Rub outside with oil. Rub inside and out with salt, pepper, and dry rub.

  3. Pour beer into self-basting cooker. Plunk the bird on the center core in the cooker and put in the oven and bake at 350 degrees F for about 75 minutes, or until the internal temperature registers 165 degrees F in the breast and 180 degrees F in the thigh.

  4. Let bird rest for about 10 minutes before carving.

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