I’ve had Beer Butt Chicken a couple of times but I can honestly say I’ve never heard it called Beer in the Rear Chicken before. Only Paula Deen could come up with that name.
Now this recipe I wasn’t much of a fan but it got rave reviews on the Food Network site. For me, the dry rub had too many spices and she calls for you to baste the chicken in its own juices or the BBQ sauce but it doesn’t make any juices so you have to use the BBQ sauce. And the sauce was entirely too vinegary. Way too much. I went back to look at her recipe to make sure I hadn’t missed something and I found a completely different recipe from Paula by the same name. Maybe I’ll give that a try.
** There are no pics of the final product because it just did not turn out pretty.
Paula Deen’s Beer in the Rear Chicken and BBQ Sauce
1 (12-ounce) can light beer
2 – 3 tablespoons dry rub, recipe follows
5 lb whole chicken, rinsed and patted dry
barbecue sauce, recipe follows
2 teaspoons salt
2 teaspoons sweet paprika
2 teaspoons brown sugar
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
Cayenne pepper, pinch
3/4 cup finely chopped onion
2 teaspoons minced garlic
2 tablespoons vegetable oil
Salt and freshly ground black pepper
2 tablespoons brown sugar
1 teaspoon cayenne pepper
1/2 cup ketchup
2 tablespoons prepared yellow mustard
1/2 cup apple cider vinegar
2 tablespoons lemon juice
1/4 cup water
Dash Worcestershire sauce
Preheat oven to 400 degrees F.
Set up your indoor/oven beer can chicken roaster according to manufacturer’s instructions. Rub the chicken all over with the dry rub making sure to get some around the cavity opening as well. Put the rubbed chicken in place over the beer can, on top of a roasting pan. Place the chicken in the oven and roast for 30 minutes.
Lower the oven to 325 degrees F and roast for 90 minutes basting with the chicken drippings and Barbecue Sauce until very, very tender. Carefully remove the chicken from the roaster and let rest 10 minutes before carving. Remove beer can from chicken. Serve with more Barbecue Sauce on the side.
Combine all ingredients together. Store in an airtight container.
In a medium saucepan over medium-high heat, saute the onion and garlic in vegetable oil until soft. Add salt and pepper. Stir in remaining ingredients and bring to a boil. Lower the heat and simmer 10 minutes.
I love using this little contraption that holds up the beer and chicken.
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