Beer Butt Chicken - You Stick The Can Where?

If you've never heard of Beer Butt Chicken, the title of this post probably caught your attention. When you see those three words used together in a sentence, you just gotta read on.

I used to shy away from grilling a whole chicken until I discovered this method. Try it once, and you'll be a beer butt addict. (Is there a support group for that?)

Beer Butt Chicken

1. Buy a whole chicken. A smaller chicken will be easier to work with and keep upright than a larger one, but any size will do. Rub some salt, pepper, garlic, and paprika on the outside and inside of the bird.

2. Slide the beer can inside the chicken's butt. Lubrication is not usually needed. (It's actually the neck of the chicken, but Beer Neck Chicken just doesn't have the same ring to it). The bottom of the can and the two legs will form a sort of tripod that will keep the bird upright on the grill.

3. Get an old baking pan, and add 1/4″ of water. Place the pan on the grill and stand the bird up on the grill. This prevents flare-ups and provides additional moisture. Brush with melted butter. This keeps it moist and gives it that nice brown color.

4. Beer Butt Chicken should be grilled over indirect heat. If using a charcoal grill, slide the coals over to one side and cook the chicken on the side without coals. For gas grills, light only one side of the grill. Cook the chicken on the side not fired up. Keep your grill at a medium heat, and cook the bird slowly.

5. A chicken cooked on a grill with a lid takes about an hour and a half to 2 hours to cook. On an open grill, it will run 3 hours or more to fully cook the chicken. To check for doneness, insert a meat thermometer. The reading will be 180 degrees F (80 degrees C) when done.

Taking the chicken off the grill can be a challenge. Use two large forks and stick on in each breast and lift off or use grilling gloves and grab the bird and move off the grill. Be careful with the can of beer. It will be hot and will burn if sloshed out. Remember: spilling beer is always a sin, even if you're cooking with it.

Let the bird cool for 15 minutes or so before serving. It will fall off the bone and is easiest served in large chunks rather than sliced.

Notes:

If you want to barbeque your bird, wait until the last 15 minutes.

Use other seasonings in the can of beer, inside the chicken cavity or mixed with the butter for different taste options. This is a fun recipe to play around with.