Recipe by Berube24
"This is the easiest, juiciest, most flavorful chicken you will ever make!"
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2 (5 pound)
ground black pepper to taste
garlic, peeled and lightly smashed - divided
fresh oregano sprigs
fresh thyme sprigs
2 (12 ounce) cans
beer, each 2/3 full
This chicken was phenomenal~ After adding salt! Instead of garlic powder, I used garlic salt. I also used minced garlic under the skin since I didn't have any garlic cloves, and put some of the minced garlic in the can of beer. We put our chicken on a foil lined cookie sheet and placed on indirect heat on the grill. Our chicken was a 5 pounder, we did 1 1/2 hours at 300 degrees, then cranked it to 400 for about 45 min. The chicken came out super moist with crispy golden skin! We will definitely be making this again!!!
The best thing about any beer can chicken is how moist and tender the meat is - this is no exception. The absence of salt was very noticeable - this really needed a nice sprinkling of kosher salt over the skin. On the grill or in the oven I place the chicken is a heavy metal baking pan. The drippings make a wonderful gravy and all the rendered chicken fat doesn't total the grill.
I have been searching for a low sodium beer can chix recipe. Some ppl can't or shouldn't have the salt. The others can put it on their plate. Thank you Berube24. I also substituted butter for Canola Oil. Mighty Tasty!
This was sooo good. I knew it would need salt so I added seasoning salt. I can't believe someone would give this recipe one star without trying it!
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Herb Beer Butt Chicken
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 246
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