Beer Butt Chicken

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.


One thought on “Beer Butt Chicken

  1. You should ask Andrew what he thinks of beer can chicken as I fixed it for him when he was visiting a few years ago. Was good. Especially drinking half of the beer. Enjoy your blog.

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