We doubt you have seen anything like this before, but it’s been attributed to chuck wagon style cooking by ranch hands and trail cooks.
The chicken is grilled until the skin is charred and the juices run clear, all the while absorbing the smoke of toasting garlic and spoonfuls of the beer and butter sauce.
As I said, it’s unique. Try it and it will make a believer out of you.
Prep Time: 15 minutes
Cook time: 1 hour
Ready In: 1 hour 15 minutes
Great Recipe For Grilled Chicken
1 whole chicken, about 3 pounds, split lengthwise
2 teaspoons kosher salt
2 teaspoons lemon pepper
2 teaspoons garlic powder
1 bottle or can (12 ounces) beer – your choice
1/2 cup unsalted butter
2 tablespoons garlic powder
1 tablespoon lemon pepper
Light a charcoal barbeque for medium-high heat and lightly oil the grate.
Combine the 2 teaspoons of kosher salt, 2 teaspoons of lemon pepper and 2 teaspoons of garlic powder. Sprinkle half of the spice mix over both halves of the chicken.
In a small saucepan, melt the butter, then whisk in the bottle of beer and the remaining spice mixture. Keep the mixture warm.
Place the seasoned chicken onto the grill bone-side down. Close the cover and let the chicken cook for about 30 to 45 minutes – the skin should start blistering at this point.
Turn the chicken over so now the skin side is down and the bone side is up.
With the tip of a sharp knife, pierce the membrane of the bones. Ladle some of the beer butter into the hollow formed by the breast bones. Sprinkle some of the garlic powder over the charcoals, close the cover and close the vents.
Repeat this process of beer butter and garlic on the charcoals every 5 minutes until the beer butter is used up.
The skin and bones will be blackened from the charring, but the meat will be moist and tender.
Yield = 4 Servings
Good To Know – If you think your own junior ranch hands might object to the sight of burnt chicken for dinner, you can make it “green horn” style – cut the chicken into pieces and bake it in the oven for 40 minutes or so at 400F.
Baste it regularly with the beer butter, but don’t try to smoke the garlic powder – it’s not quite the same!
Food For Thought – To really bring out the garlic flavor, mince 6 large cloves of garlic and add them to the beer butter sauce.
You can also rub some of it underneath the skin on the breasts, thighs and legs.
As one person told us, the smell of grilling garlic can be a powerful draw, so be on the lookout for the neighbors coming over the fence!
Try this great Recipe For Grilled Chicken.