Cody has wanted to make beer butt chicken for a long time. Like, forever. Seriously. So, in honor of our 2nd anniversary, he finally made it. We bought a beer can holder thing last fall, on clearance at Wal-Mart, for like $2, so we had to use it at least once.
The chicken turned out goood! The skin was super delicious, and the meat was fairly moist & flavorful. Even better, it was super easy to prepare, since we bought a chicken that had the inside parts loosened. Cody just ripped those out while I made the sauce. The worst part of the recipe is the cook time… 3 hours on the grill.
Beer Butt Chicken
From All Recipes
- 2 tb garlic salt
- 2 tb paprika
- salt & pepper to taste
- 1 can of beer (12 fl oz)
- 1 whole chicken (about 4 pounds)
- Preheat an outdoor grill, on low heat
- In a small saucepan, melt 1/2 c butter. Mix in 1 tb garlic salt, 1 tb paprika, and salt/pepper to taste (I added a little pepper, but no salt).
- Discard (or drink) 1/2 the can of beer; leave the remainder in the can. Add 1/2 c melted butter, then 1 tb garlic salt, 1 tb paprika, and salt/pepper to taste.
- Insert the can into the butt of the chicken. Either use a can holder, like this one, or put the can on a disposable baking sheet. Baste with the sauce (Cody basted 2 or 3 more times throughout the cooking time also)
- Place can holder or baking sheet on the grill. Cook on low for about 3 hours, or until internal temperature reaches 180 degrees F.
Note: you could make this recipe gluten free by using a GF beer, like Redbridge. I doubt the type/taste of the beer really has any effect on the outcome.