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Weaver Street Market: We Own It!
Beer-steamed grilled Chicken Print E-mail
(from allrecipes.com) 
•  1 cup butter
•  2 tablespoons garlic salt
•  2 tablespoons paprika
•  salt and pepper to taste
•  1 (12 fluid ounce) can beer (not bottled)
•  1 (4 pound) whole chicken
1. Preheat an outdoor grill for low heat.
2. In a small skillet, melt butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
3. Discard 1/2 the beer, leaving the remainder in the can. Add half of the melted butter, garlic salt, paprika, and desired amount of salt and pepper to beer can.
4. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. If the top opening is wide, slid in a carrot, slice of potato, half an onion or an apple beside the can to seal off the cavity. This will keep the chicken moist and flavorful.
5. Baste or rub the chicken with the other part of melted butter and season well chicken's skin. Rubbing the butter mixture over the outside of the bird will seal the chicken and will also ensure that the skin will be brown and crispy, when done.
6. Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
The meat stays juicy, while the skin crisps up. The bird comes out bursting with flavor!
For more tips on how to prepare and grill the Beer-Butt Chicken, please click here.

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