Fruity Beer Butt Chicken. Now I make Beer Butt Chicken in the oven. I also Put in some I bought the can holder for beer butt chicken - It makes it stand up alot easier and stays in place when you Take it out to transport it to the cutting board. Beer Butt Chicken has become a summer staple BBQ meal, it seems: even my dad makes it.

Beer butt chicken is a fun way to make a moist and tender chicken. Oven baked and roasted it is one of the best ways to get a perfectly cooked bird. Beer butt chicken requires beer in a can. Nowdays, you should boil Fruity Beer Butt Chicken using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Fruity Beer Butt Chicken

You need 3 lb of Whole chicken, cleaned.
It's 1/2 can of Any beer.
Prepare 1 of Peach, sliced.
Prepare 1 tbsp of Salt.
You need 1 tbsp of Chipotle powder.
Prepare 2 tbsp of Garlic, minced and dried.

However, that doesn't mean you have to buy canned beer. All you need is a can. What about one of the ales that are often used in beer-cooked food? How about something a little spicy, wheaty, or fruity?

Fruity Beer Butt Chicken instructions

Heat oven to 300*.
Drink 1/2 the beer and drop the peach slices in the can.
Sit the chicken on the beer can, as far up the chicken butt as possible.
Mix all dried seasonings together and rub the chicken skin with mixture. Put any remaining seasoning in the chicken's neck.
Cook for 3 hours.
Raise oven temp to 400 and cook for an additional 30 minutes to get the skin crispy.

Cooked in a mighty spiced rub. Crack open the beer, have a couple of good swigs so your can is just about half full, then lower the chicken's cavity on to the top of the can so it looks as though the chicken is sitting on the can. Also called Beer Butt Chicken, It's guaranteed to be tender and juicy on the inside with a crispy, flavorful skin on the outside. I want to share with you a favorite recipe Lemon and other citrus, or sour flavors pair well. Malty beers (low on hops) and wheat beers work well, and so do other fruity flavors.