Beer Butt Chicken on the Grill (or in Oven)

By Addie

"A whole chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox, but the end result is moist, flavorful, and amazing. All you'll need is some chicken, butter, beer, and seasonings."

Ingredients

• 1 cup butter
• 2 tablespoons garlic salt
• 2 tablespoons paprika
• Salt and pepper to taste
• 1 (12 fluid ounce) can beer
• 1 (4 pound) whole chicken

Preparation

Step 1

1. Preheat an outdoor grill for low

2. In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.

3. Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.

4. Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).


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REVIEWS:




MAAAVELOUS DAHLING!!! Make SURE you don't overcook this baby (devastating!!!) Guaranteed to be the most delicious chicken you've ever tasted! Also most of the fun of this is DRINKING HALF THE BEER!!! (Discard???--whatever there, chief!) No grill?--bakes easily at 350 for about 15 minutes per pound--if ya lather the ole' girl up with Dijon and honey as one member recommended it's even better (if that's possible?) OH YEAH--forget that flimsy foil cookie sheet--basic physics here folks...just doesn't have the tensile strength to handle a 7lb. roaster carried from the counter to the oven or grill--especially when precariously perched on top of a partial can o' brew! Regarding that--you can position the legs forward in tripod formation for better balance. Use a glass baking dish--a bit more cleanup but you won't look like the village idiot when you have to lift it! Try this recipe with any fowl--you'll be glad you did!!! (Use fruit preserves of choice on the outside of a duck--yeah baby!!!)

The first time I tried this - I did it on the grill. I have a very small grill and did not realize it should be covered. I could not do it on my grill because I could not close the lid - The chicken was too tall and well it never cooked. Now I make Beer Butt Chicken in the oven. I put it in my roasting pan, Bake it for 1 1/2 - 2 hours at 350 (don't need to cover it!) I also Put in some Potatoes (huge bakers) at the same time (Not in the roasting pan - on the oven rack). I use a funnel to add the butter and spices to the beer in the can. It is better to use warm beer - because when adding melted butter to cold beer it foams up. I bought the can holder for beer butt chicken - It makes it stand up a lot easier and stays in place when you Take it out to transport it to the cutting board. YUMM !!! The chicken is browned to perfection and So tender the meat just falls off the bone. It is Awesome!!!! Thank you so much for the recipe.

This is one fantastic chicken recipe... it comes out extremely moist and flavorful. Have done this recipe many different ways. You can use half a can of ginger ale if you're out of beer. I usually add some BBQ sauce to the half can of liquid, and rub spices (garlic powder, paprika, cayenne pepper, salt) into the bird. Have made it on the grill but I really think the oven is easier. Just set the chicken in a 13x9 pan and bake in a 350 oven for about 1hr 30min. Comes out delicious every time!

We've been doing this method for a while on a gas grill -and with superb results each time. We have tried garlic and herb spices, lemon pepper, BBQ, blackening seasoning, you name it we've tried it. Don't worry - beer isn't needed really. ANY liquid works and same goes for your taste of seasonings. Recently I tried using hickory chips to smoke the chicken. It was simply awesome. If you want a world class meal, and one which will impress friends and family this is it. It's EASY and AWESOME. Best of all it's delicious, and healthy! ***PERSONAL NOTE - the chicken thigh should be at 170 degrees when it's done...never hurts to rely on a visual check of the juices, but temperature is important.

This is incredible! My 18" Weber was too small, so I cooked it indoors at 350 for about 1-1 1/2 hours. Also, I didn't have beer handy, so I used an empty Coke can that I filled half-way up with some wine & threw some garlic and basil leaves into the mix. This is the best chicken ever - with the upright posture, the fat drains off and if you line the roasting pan with foil, cleanup is so easy. This is how we're making chicken from now on!

I have made this a number of times over the years and this is my favorite way to prepare grilled chicken. Few words of advice: invest in a beer butt chicken holder (makes it much more stable and less likely to tip off making a huge mess), spray the can and/or holder with non-stick spray for easy removal, put a drip pan under the chicken to avoid nasty flare-ups. For best flavor, rub the chicken with the seasonings the night before and let rest in the fridge. I have also done this with a brined chicken which is extremely juicy and tender.

This was great and meat fell off the bones! Didn't have garlic salt, so I used garlic powder and some seasoned salt. I baked it, didn't grill. As others have written, 30 min @ 350 for every pound in the oven is perfection!

FANTASTIC! This was excellent. I cooked a 6.5lb chicken in the oven on 350 for about 2 hrs. Everyone loved it. Great flavor!! And so easy!

AWESOME! Followed recipe exactly except for the time... we did a 4 1/2 lb. chicken on the gas grill for about 2 hrs. and 20 min. Checked internal temp with a meat thermometer and it was PERFECT! Moist & flavorful on the inside; and much to my surprise, the skin crisped up very nicely. I will most definitely be making this again & again! Anxious to experiment with other ingredients such as Worcestershire, liquid smoke or hot sauce. Very tasty chicken indeed!