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Beer Butt Chicken

4

210 min

Beer Butt Chicken

Beer Butt Chicken Photo 1

Time

210 min

Serving

8 persons

Calories

514

Rating

4.00★ (935)

Cuisine

Author: Victoria Buriak
For this beer butter chicken, all you need is a whole chicken, beer, butter, and seasonings. The chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox, but the end result is moist and flavorful.

Ingredients

  • butter: 1 cup (divided)
  • garlic salt: 2 Tbsp (divided)
  • paprika: 2 Tbsp (divided)
  • salt and pepper: (to taste)
  • beer: 1 can (12 fluid ounce can)
  • whole chicken: 1 piece (4 pound)

Metric Conversion

Stages of cooking

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  1. Preheat an outdoor grill for low heat and lightly oil the grate.
    Beer Butt Chicken Photo 2
  2. Melt 1/2 cup butter in a small skillet. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
    Beer Butt Chicken Photo 3
  3. Discard 1/2 of the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, salt, and pepper to the beer can. Place the can on a baking sheet or disposable pan. Set chicken upright on the beer can, inserting the can into the cavity of the chicken. Baste chicken with melted, seasoned butter.
    Beer Butt Chicken Photo 4
  4. Place the baking sheet with beer and chicken on the preheated grill. Cook over low heat until no longer pink at the bone and the juices run clear, about 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
    Beer Butt Chicken Photo 5
  5. Remove from the grill, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
    Beer Butt Chicken Photo 6

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