Beer Butt Chicken
Very easy, serves 4, 60 min cook time
Mix together the brine and soak the chicken in it for 24 hours. The following day, pat dry and rub with the dry-rub. Drink the beer can to 1/3 and insert into the chicken’s rectum. Balance on the beer can and cook in a closed kettle grill or oven at 180-200 degrees Celsius for about 45-60 minutes. Ideally, stick the temperature probe into the breast fillet and set the core temperature to 72 degrees. Through the evaporating beer, the chicken will become tender and juicy.
Brine:
1 Onion, finely grated
4 Tbsp oil
2 Tbsp wine vinegar
4 Tbsp orange juice
4 Tbsp ketchup
1 Tbsp Worcester sauce
1 Squirt Tabasco
Dry-Rub:
1 tsp peppercorns
1 tsp celery seed
1 tsp cayenne
1 tsp thyme
1 Tbsp paprika
1 Tbsp mustard powder
1 tsp salt
1 Tbsp brown sugar
Chicken:
1 whole chicken
Beer:
1 can beer
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