Curry Beer Butt Chicken

Prep Time: 10 Minutes
Grill Time: 40 Minutes
Total Time: 50 Minutes

Ingredients

• 1 roasting chicken
• 1/4 cup red curry paste (spicy or not, as you like)
• 2 tsp. pepper
• 2 tsp. garlic powder
• 1 coke or beer can, empty, with the top cut off
• 3 tbsp. red curry paste
• 1/3 cup water

Method

1. Preheat your charcoal grill to 350°F to 375°F, preparing an indirect fire by laying all of your charcoal on one side of the charcoal basket, or making a ring of charcoal with a hollow in the center with no coals.
2. In a small bowl, combine the curry paste, pepper and garlic powder. If you want added heat, add 1 to 2 tablespoons of sambal olek or red pepper flakes. With your spices combined, rub the chicken all over, making sure to get some spices into every nook and cranny.
3. Cut off the top of an empty can, like beer or pop, and rinse it out. Mix the water and 3 tbsp. red curry paste. Pour the curry/water mixture into the can and place the can into the chicken's bottom opening.
4. Set the chicken upright in a disposable pie plate if you want to catch the juices, or just place him right on the grill over indirect heat.
5. Grill the chicken over the charcoal for 1.5 to 2 hours, or until a meat thermometer reads 185°F in the breast and thigh.
6. Carefully remove the chicken from the grill, then very carefully remove the can from the chicken.
7. Here's were you can get creative. Shred the chicken for sandwiches and tacos, or cut into four for roast chicken, if you saved the juices while cooking, you can even make a gravy. But whatever you do, you're going to love this chicken.