Bean Butt Chicken Recipe

Name: Bean Butt Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken, about 4 pounds, washed and dried; 2 tablespoons + 1 teaspoon chili powder; Salt and pepper to taste; 1 tablespoon canola oil; 1 can (16 ounces) baked beans

Bean Butt Chicken – a delicious recipe with chicken, +, Salt, canola oil, beans. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 chicken, about 4 pounds, washed and dried
2 tablespoons + 1 teaspoon chili powder
Salt and pepper to taste
1 tablespoon canola oil
1 can (16 ounces) baked beans

1
Preheat the grill to medium over indirect heat. If you have a 3 or 4 burner grill the middle burners should be off. If you have a 2 burner grill, one side should be off. If you are using charcoal, preheat a split bed of charcoal to a medium thick ash. Place a drip pan between the mounds of charcoal. Rub the chicken inside and out with 2 tablespoons chili powder, and salt and pepper, and rub the outside of the chicken with 2 teaspoons oil. Remove the label from the unopened can; wash the can. Open the can of beans. Stir the remaining 1 teaspoon chili powder into the beans. Coat the outside of the can with oil. Put the can on a plate or sturdy sheet pan. Lower the chicken onto the can, inserting the can into the internal cavity of the bird. Position the chicken so that the front legs and the can form a tripod holding the chicken upright. Put the chicken and can on the grill away from the heat, cover the grill (without touching the chicken to the grill top) and cook until an instant-read thermometer inserted into the thickest part of a thigh registers about 170u00b0F, about 1 1/2 hours. If your grill has an external temperature gauge, it should stay around 350u00b0F. If you are using charcoal, you will probably have to replenish the coals after the first hour.
2
Once cooked, transfer the chicken, still on the can to a plate or tray. Holding the can with tongs and gripping the chicken with a clean towel, twist and lift chicken off the can. Transfer to a carving board. Rest for 8 to 10 minutes; carve and serve some of the chicken with some of the beans.
3
Nutritional Information Per Serving: (with skin removed from chicken): Calories 470; Total fat 18g; Saturated fat 4.5g; Cholesterol 170mg; Sodium 400mg; Total carbohydrate 13g; Fiber 4g; Protein 60g; Vitamin A 20%DV; Vitamin C 2%DV*; Calcium 6%DV; Iron 20%DV
4
*Daily Value **Recipe adapted by the Canned Food Alliance
5
***From Mastering the Grill, written by Andrew Schloss and David Joachim. Published by Chronicle Books 2007

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 5 ingredients. The key ingredients include: 1 chicken, about 4 pounds, washed and dried, 2 tablespoons + 1 teaspoon chili powder, Salt and pepper to taste, 1 tablespoon canola oil, and more.

Yes, Bean Butt Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
201 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Cheddar Sausage
Fast Fry Pork Chops
Asian Ginger Chicken Skewers
Blackberry Chicken