BEER UP-THE-BUTT CHICKEN

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BEER UP-THE-BUTT CHICKEN image

Categories     Chicken

Yield 8

Number Of Ingredients 21

2 chickens, 3-4 lbs. each
1/2 cup 'bone dust bbq spice'
2 cans beer
BASTING SAUCE:
1/4 cup butter
1/4 cup hot sauce
2 tbsp. lemon juice
BONE DUST BBQ SPICE:
1/2 cup paprika
1/4 cup chili powder
3 tbsp. salt
2 tbsp. ground corriander
2 tbsp. garlic powder
2 tbsp. sugar
2 tbsp. curry powder
2 tbsp. hot mustard powder
1 tbsp. black pepper
1 tbsp. dried basil
1 tbsp. dried thyme
1 tbsp. ground cumin
1 tbsp. cayenne pepper

Steps:

  • Rinse chickens with cold water and pat dry inside and out. Put half a cup of bone dust spice in a plastic bag, then each chicken separately. Shake to coat. Open beer cans and take a big swig out of each. Install a can inside the cavity of each chicken. Place them on pie plate, then on BBQ over medium-high heat. Close lid and roast 50-60 minutes, until golden brown, basting continually with melted butter, hot sauce and lemon juice.

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