Bean Butt Chicken Recipe

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Bean Butt Chicken
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Ingredients
6
Count
Nutrition
1779
Calories
Total time
16
Minutes
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Ingredients:

Directions:

  1. Preparation Time: Approximately 15 minutes.
  2. Cook Time: Approximately 90 minutes.
  3. Preparation:.
  4. Preheat the grill to medium (about 350°F) 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 (about 24 pieces per side) to a medium thick ash. Place a drip pan between the mounds of charcoal.
  5. 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.
  6. 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 170°F, about 1 1/2 hours. If your grill has an external temperature gauge, it should stay around 350°F If you are using charcoal, you will probably have to replenish the coals after the first hour.
  7. 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.
  8. Servings: 8.
  9. 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
  10. *Daily Value
  11. **Recipe adapted by the Canned Food Alliance
  12. ***From Mastering the Grill, written by Andrew Schloss and David Joachim. Published by Chronicle Books 2007.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1778.62 Kcal (7447 kJ)
Calories from fat 445.54 Kcal
% Daily Value*
Total Fat 49.5g 76%
Cholesterol 86.17mg 29%
Sodium 18954.52mg 790%
Potassium 1939.18mg 41%
Total Carbs 285g 95%
Sugars 0.89g 4%
Dietary Fiber 1.92g 8%
Protein 50.85g 102%
Vitamin C 4.6mg 8%
Iron 5.4mg 30%
Calcium 680mg 68%
Amount Per 100 g
Calories 379.38 Kcal (1588 kJ)
Calories from fat 95.03 Kcal
% Daily Value*
Total Fat 10.56g 76%
Cholesterol 18.38mg 29%
Sodium 4042.98mg 790%
Potassium 413.63mg 41%
Total Carbs 60.79g 95%
Sugars 0.19g 4%
Dietary Fiber 0.41g 8%
Protein 10.85g 102%
Vitamin C 1mg 8%
Iron 1.2mg 30%
Calcium 145mg 68%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 39.3
    Points
  • 48
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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