Beer butt chicken photo by bbum
This is a somewhat whimsical BBQ cooking method for chicken, but it works! The results are wonderful! This BBQ recipe goes by several names: beer can chicken, chicken on a throne, drunk chicken, drunken chicken, and my favorite, beer butt chicken. Trust me – you’ll want to cook more than one of these yummy chickens at a time!
Holle’s Beer Butt Chicken recipe
What you’ll need:
- 4-6 pound whole chicken
- Olive oil
- 1 tablespoon paprika
- 2 teaspoons black pepper
- 2 teaspoons garlic salt
- 1 can beer
- Fresh rosemary
- 1 green onion, cut into 2-inch sections
Directions: Rinse chicken and pat dry. Rub outside with olive oil. Rub outside and cavity with paprika, black pepper, and garlic salt.
Open can of beer and pour half out (or drink it!) to the beer in the can, add rosemary and green onion.
Place beer can on metal baking pan and set chicken on can, making sure beer can is snugly in the bird’s cavity. The chicken legs should help stabilize the chicken on the can.
Preheat grill or smoker to about 300 degrees. If the temperature drops too low, the beer won’t evaporate, so your efforts will be in vain. If your grill doesn’t have a thermostat, use indirect cooking by placing coals in a ring, with the chicken in the center.
Close the grill or smoker lid and cook chicken for about two hours. Test for doneness by checking the internal temperature of the thigh. It should read 175 degrees.
Allow chicken to rest at room temperature for 10 minutes before serving.