Best 7 Bean Butt Chicken Recipes

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Craving a delectable and hearty dish that combines the smoky flavors of grilled chicken with the creamy richness of white beans? Look no further than "Bean Butt Chicken," a culinary masterpiece that tantalizes taste buds and leaves you utterly satisfied. This innovative recipe elevates the classic pairing of chicken and beans to new heights, creating a symphony of flavors that will have you coming back for seconds. You'll embark on a culinary journey that showcases the versatility of chicken and the magic that happens when it meets the humble white bean, resulting in a dish that is both comforting and utterly delicious. So, gather your ingredients, fire up your grill, and prepare to indulge in the delectable experience that is "Bean Butt Chicken."

Check out the recipes below so you can choose the best recipe for yourself!

WARM CHICKEN AND BUTTER BEAN SALAD



Warm Chicken and Butter Bean Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 15-ounce can butter beans, drained and rinsed
1 12-ounce jar roasted peppers (red, yellow or a combination), drained and chopped
1/4 cup chopped dill pickles
2 stalks celery, diced
2 tablespoons chopped fresh parsley
Finely grated zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
1 1/2 pounds skinless, boneless chicken breasts
6 sprigs thyme
1 red onion, halved and sliced
1/4 teaspoon red pepper flakes
6 cups mixed baby greens

Steps:

  • Combine the beans, roasted peppers, pickles, celery, parsley and lemon zest and juice in a large bowl.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken and thyme, then scatter the red onion and red pepper flakes around the pan. Cook until the chicken is browned on the bottom and the onion is soft, about 4 minutes. Turn the chicken, add 1/4 cup water, cover the skillet and reduce the heat to low. Continue cooking until the chicken is cooked through, 5 to 8 more minutes. Transfer the chicken to a cutting board; discard the thyme. Add the cooked onion to the bean mixture.
  • Thinly slice the chicken against the grain and add to the bean mixture. Add the greens and toss to combine.
  • Per serving: Calories 499; Fat 16 g (Saturated 3 g); Cholesterol 99 mg; Sodium 1,384 mg; Carbohydrate 36 g; Fiber 6 g; Protein 47 g

Nutrition Facts : Calories 499 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 99 milligrams, Sodium 1384 milligrams, Carbohydrate 36 grams, Fiber 6 grams, Protein 47 grams

ONE-PAN HONEY GARLIC CHICKEN RECIPE BY TASTY



One-pan Honey Garlic Chicken Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, salt, pepper, unsalted butter, garlic, brown sugar, honey, dried thyme, dried oregano, green beans

Provided by Robin Broadfoot

Categories     Dinner

Time 52m

Yield 4 servings

Number Of Ingredients 10

6 bone-in, skin-on chicken thighs
salt, to taste
pepper, to taste
1 tablespoon unsalted butter
3 cloves garlic
1 tablespoon brown sugar
¼ cup honey
1 teaspoon dried thyme
1 teaspoon dried oregano
1 lb green beans

Steps:

  • Preheat oven to 400˚F (200˚C)
  • Season chicken thighs with salt and pepper.
  • Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
  • Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce.
  • Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low.
  • Return chicken to the skillet. Coat the chicken in the sauce.
  • Add green beans to skillet.
  • Bake for 25 minutes or until chicken is cooked through.
  • Enjoy!

Nutrition Facts : Calories 443 calories, Carbohydrate 33 grams, Fat 12 grams, Fiber 3 grams, Protein 49 grams, Sugar 28 grams

CHICKEN, BUTTER BEAN & PEPPER STEW



Chicken, butter bean & pepper stew image

Use storecupboard pulses and tasty chicken thighs in this healthy paprika-flavoured casserole with peppers and tomato

Provided by Good Food team

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 11

1 tbsp olive oil
1 large onion , chopped
2 celery sticks, chopped
1 yellow pepper , deseeded and diced
1 red pepper , deseeded and diced
1 garlic clove , crushed
2 tbsp paprika
400g can chopped tomato
150ml chicken stock
2 x 400g cans butter beans , drained and rinsed
8 skinless chicken thighs

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.
  • Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.

Nutrition Facts : Calories 422 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 44 grams protein, Sodium 1.6 milligram of sodium

BEER BUTT CHICKEN



Beer Butt Chicken image

A whole chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox, but the end result is moist, flavorful, and amazing. All you'll need is some chicken, butter, beer, and seasonings.

Provided by Barrie Tapp

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h

Yield 8

Number Of Ingredients 6

1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken

Steps:

  • Preheat an outdoor grill for low heat.
  • In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
  • Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
  • Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

Nutrition Facts : Calories 514.2 calories, Carbohydrate 3 g, Cholesterol 158 mg, Fat 40.3 g, Fiber 0.7 g, Protein 31.4 g, SaturatedFat 19.4 g, Sodium 1618.1 mg, Sugar 0.2 g

BEAN BUTT CHICKEN



BEAN BUTT CHICKEN image

Categories     Chicken

Yield servings

Number Of Ingredients 5

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

Steps:

  • 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 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. 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. 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 *Daily Value **Recipe adapted by the Canned Food Alliance ***From Mastering the Grill, written by Andrew Schloss and David Joachim. Published by Chronicle Books 2007

ULTIMATE BEER BUTT CHICKEN BEER CAN



Ultimate Beer Butt Chicken Beer Can image

Make and share this Ultimate Beer Butt Chicken Beer Can recipe from Food.com.

Provided by AZRoxy63

Categories     Whole Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon dried bay leaf, crushed
1/2 cup brown sugar, packed tight
2 teaspoons fine sea salt
2 tablespoons black pepper
4 tablespoons paprika
2 teaspoons cayenne pepper
4 tablespoons ketchup
3 teaspoons Frank's red hot sauce
4 tablespoons Bud Light beer
4 tablespoons white vinegar
1 (12 ounce) can Bud Light beer
1 (3 1/2-4 lb) whole chickens

Steps:

  • Rinse chicken well inside an out.
  • Pat bird completely dry with paper towels.
  • To make the rub: mix 4 tbsp paprika, 2 tsp salt, 2 tbsp black pepper, 2 tsp cayenne pepper, and 1/4 cup brown sugar in a small bowl and set it aside.
  • To make glaze: mix together 1/4 cup brown sugar, 4 tbsp ketchup, 3 tsp frank's red hot sauce, 4 tbsp white vinegar, 4 tbsp beer (save remainder in can and set it aside), and 2 tbsp of the spice rub you just made in a separate bowl; set aside.
  • Pour beer can out (or drink it down) until it is just a bit over half way full and then add crushed bay leaves and 1 tsp of rub to the half full can.
  • Loosen the skin on the breasts, legs and thighs of your chicken.
  • Massage the rub into the meat under the skin and then all over the outside of the bird's skin as well as inside the cavity.
  • Place beer can in the "butt" of the bird making the bird stand upright.
  • Preheat grill with all burners on high until grill is heated and ready to cook.
  • You must cook indirectly; so if you have 2 burners on your grill, turn one off (for 3 burners turn 1 off, for 4 burners turn 2 off, etc.).
  • Place the standing bird on the cooler or "off" burner side of the grill with the breasts facing the hot or "on side of it (you grill should remain at about 375 degrees during the entire cooking process).
  • Close lid and cook for 30 minutes, then rotate bird so that the opposite side (the back) is not facing the heated side of the grill and then continue cooking with the lid closed for 30 more minutes.
  • Rotate bird back to original position with breasts facing the heat and glaze the entire bird thoroughly with the pre-made glaze; continue cooking 30 more minutes until cooked, brown and slightly crisped.
  • Transfer chicken carefully off of beer can and onto cutting board.
  • Let rest 5-10 minutes and then carve and enjoy!

BEAN BUTT CHICKEN



Bean Butt Chicken image

The centerpiece of your meal made right on your grill! This innovative dish props a chicken on top of a can of spiced up, fiber-packed baked beans and roasts them on the grill for a savory entrée and side dish all in one.

Provided by cannedfood

Categories     < 4 Hours

Time 1h45m

Yield 8 , 8 serving(s)

Number Of Ingredients 6

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

Steps:

  • Preparation Time: Approximately 15 minutes.
  • Cook Time: Approximately 90 minutes.
  • Preparation:.
  • 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.
  • 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 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.
  • 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.
  • Servings: 8.
  • 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
  • *Daily Value
  • **Recipe adapted by the Canned Food Alliance
  • ***From Mastering the Grill, written by Andrew Schloss and David Joachim. Published by Chronicle Books 2007.

Nutrition Facts : Calories 322.9, Fat 19.6, SaturatedFat 5.2, Cholesterol 86.2, Sodium 293.8, Carbohydrate 13.2, Fiber 3.1, Sugar 5.3, Protein 24.4

Tips:

  • Choose the right beans: Pinto beans, black beans, or kidney beans are all good choices for this recipe.
  • Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
  • Use a slow cooker: This is the easiest way to cook the beans and chicken together.
  • Add flavorings: You can add a variety of flavorings to the pot, such as garlic, onion, chili powder, cumin, and oregano.
  • Serve with your favorite sides: Bean butt chicken is a versatile dish that can be served with a variety of sides, such as rice, cornbread, or salad.

Conclusion:

Bean butt chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover beans and chicken, and it is also a budget-friendly meal. With a few simple ingredients and a slow cooker, you can have a hearty and flavorful meal that the whole family will enjoy.

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