Beer Butt Chicken with Mexican Flavor
We concocted this recipe last night and it turned out really well so I thought I would pass it on. We just "dumped" things in the bowl. If you're not comfortable with not having specific amounts I have provided them but they are a GUESS only! LOL
The amounts below are per chicken
2 TBS chili powder
2 TBS ground coriander seeds
2 TBS ground cumin
1 TBS kosher salt
1 tsp. cayenne pepper
1 TBS ground black pepper (or less if using freshly ground or more if you like more)
zest from 3 limes
Juice from the 3 limes
enough oil of some kind to make a paste (we used olive oil)
Blend all together with a fork.
Open beer can all around with a churck key (being careful not to cut yourself) and pour a little more than 1/2 out (either down drain or down your throat!). Put about 1 TBS of the above mixture in can (slowly as it will foam), 1 TBS butter, 2 TBS chopped onion and a "used" lime half.
Rub the rest on the bird and message on inside and out. Place bird on can (legs of the bird forward to make a tripod out of the legs and the can) and let sit for about 30 minutes or so.
You can either smoke (for appropriate time), grill for about 1 1/2 hours, or cook in 375° oven for about 1 1/2 hours - 2 hours - we cooked 5 chickens at once last night and it took a little over 2 hours to get them all done.
When done remove from heat source and let sit on can for about 20 minutes. Carefully remove (have someone hold the can with a towel as you remove the bird - sometimes they slip right off and sometimes they don't).
At this very moment I have 3 of those carcasses roasting in my oven for some kind of tortilla, green chili-type soup. I'll let them roast and then make a stock. I have some left-over salsa (mostly juice) that I will add to the stock to make the soup once the stock is done. We also made an awesome black bean soup with cilantro and lime infused rice that was awesome. Will post that recipe later.
"Count yourself...you ain't so many" - quote from Buck's Daddy