Citrus Butt Chicken

I was watching Paula Dean one day. She had Rosie O'Donnell on. She made this Beer in the Rear Chicken. It looked so good that I had to try it. I changed it up. I used a can of Dole's Tangerine Orange and didn't make the BBQ sauce but instead used a bit of Diane's Chicken n Rib BBQ Sauce. The dry rub is absolutely amazing. After trying it with whole chicken, I decided to try it with chicken pieces...sort of like a shake n bake. It was fabulous! I cooked the chicken pieces for about 45-50 minutes in a 375 degree oven.

Citrus Butt Chicken

Ingredients

5 lb. whole chicken, rinsed, patted dry

2-3 tbsp dry rub (recipe follows)

1 (12oz.) can citrus pop (like Dole's Tangerine Orange)

Directions

Preheat oven to 400 degree F.

Rub chicken all over with the dry rub making sure to get some around the cavity opening as well. (I ended up using closer to 3-4 tbsp of dry rub). Put the chicken in place over the citrus can on top of a roasting pan (I removed about a 1/3 of the can of citrus pop...ok ok so I drank it). Put the chicken in the oven and roast for 30 minutes. After 30 minutes, lower the oven temperature to 325 degree F and roast for 90 minutes. Periodically baste the chicken with the drippings until very tender. Very carefully remove chicken from the can, cover with foil and let rest for 10 minutes (the can and juice inside will be extremely hot, so be very careful). Serve with Diane's Chicken n Rib BBQ Sauce ( or your fav BBQ sauce)

Dry Rub

2 tsp salt

2 tsp sweet paprika

2 tsp brown sugar

1 tsp celery salt

1 tsp oregano

1 tsp dry mustard

1 tsp black pepper

1 tsp ground cumin

1 tsp garlic power

1 tsp chili powder

pinch cayenne pepper

Combine all ingredients together and store in an air tight container.

Original recipe...Beer in the Rear Chicken by Paula Dean 2008