Mississippi Barbecue
Real American Barbecue

Sangria Butt Chicken

Sangria Butt Chicken


1 chicken, sangria, 6 tbsp. Mississippi BBQ Original, 5-4-3-2-1 RUB (5 parts brown sugar, 4 parts of sweet paprika, 3 Parts salt, 2 parts black pepper, 1 part garlic granulate)



Wash the ready-to-cook chicken and marinate it in a mixture of sangria and Mississippi BBQ Sauce Original. Leave it to rest in the fridge for at least 2 hours. Remove it, drain and rub it with the 5-4-3-2-1 RUB from the in- and outside. Use a beer can chicken stand to grill, inset a narrow open sangria can from below and attach the chicken on the stand. Cola, beer or apple spritzer cans can be used alternatively. Place the frame in a sangria filled aluminum dish (the previously used one is suitable) and grill at approx. 150°C up to a core temperature of 80°C. Consistently coat with Sangria in the meantime. Serve with Mississippi BBQ Sauce Original.