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Blazun Cajun Beer Butt Chicken
Smoked Chicken with Spices & Beer |
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1-4 4lb Chickens (1 chicken will serve approx 4 people)
1 16oz. Bottle Chef Williams Creole Butter Cajun Injectable Marinade (16oz will do 4 3-4lb chickens)
1 Can of Beer per Chicken (remove about 1/4 of the beer from each can)
Spices: Cayenne Pepper
Garlic Powder
Onion Powder
Black Peppercorns
Tony's Seasoning
2 Jalapenos per chicken
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Add 1 tsp. of each spice to each beer (remember to remove about 1/4 of the beer since the spices will make the beer foam).
Remember, if you will not be using the entire jar of marinade, pour what you will use into a separate container and refrigerate the rest. This way you will not contaminate the unused portion with the chicken.
Inject each chicken breast with one full syringe of the marinade and each leg quarter with 1/2 syringe.
Place each chicken onto a separate beer can so that the entire bird is standing up on the can. This will allow the beer to evaporate and carry the spices up into the bird.
Stuff 2 jalapenos into the neck cavity of each chicken.
Bake in oven or Smoke for 4 1/2 hours at 220F. Place a pan of water in the oven or smoker to keep them moist.
When done, pull skin off and discard. Pull meat from the bones and serve.
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Preparation Time: 15min - 1 hr |
Serves: 4-16 |
| Recipe Origin: United States |
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Submitted by: |
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Keith
United States |
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| This recipe has been viewed 17578 times. |
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