Marilyn Martin's Recipe

Rub Beerbutt Chicken Recipe

Category: Recipes

This is one delicious chicken. Moist, tender and fun to cook."

Ingredients:

Dry Rub
brown sugar 1 tsp.
garlic powder 1 tsp.
onion powder 1 tsp.
savory or oregano 1 tsp.
cayenne pepper 1/4 tsp.
paprika 1 tsp.
ground sea salt 1 tbsp.
dry yellow mustard 1 tsp.
Basting Spray
apple cider 1 cup
olive oil 2 tbsp.
balsamic vinegar 2 tbsp.
warm beer 6 oz.

Directions:

1. Notes
2. 1) To cook a large 4-5 pound chicken with indirect heat on a charcoal or gas grill.
3. 2) Cooking time 1 1/4 2 hours.
4. 3) Use a grill with lid large enough to cook a chicken standing upright.
5. Mix the rub in a small bowl until it’s well incorporated. Wash, dry and season the chicken generously inside and out with the rub. Work the mixture well into the skin and under the skin wherever possible. Place in medium bowl, cover and set aside at room temperature for 20 to 30 minutes.
6. Using a 12-oz. can of your favorite beer, pour out half the contents into a spray bottle, add the cider, olive oil, vinegar and set aside. (The beverage can may be used alone, with the bird’s legs creating a pedestal)
7. Optional
8. You may add Worcestershire sauce, liquid smoke, minced garlic, onions, etc. to liquid. You can also use fruit juices, colas, or wine instead of beer.
9. Cooking Instructions
10. Place the chicken over the rack and beer can and place on the grill over indirect heat. To prevent flare ups on the grill place the rack into a disposable aluminum pie pan and add 1/4 cup of water.
11. Important
12. Cook with indirect heat! This method of cooking chicken does two things: first, it helps drain off the fat as the chicken cooks, second, the beverage steams the