Best Beer Butt Chicken Recipes

BEER BUTT CHICKEN

Steps:

• Preheat an outdoor grill for low heat.
• In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
• 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.
• 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).

ULTIMATE BEER BUTT CHICKEN BEER CAN

Steps:

• Rinse chicken well inside an out.
• Pat bird completely dry with paper towels.
• To make the rub: mix 4 tbsp paprika, 2 tsp salt, 2 tbsp black pepper, 2 tsp cayenne pepper, and 1/4 cup brown sugar in a small bowl and set it aside.
• To make glaze: mix together 1/4 cup brown sugar, 4 tbsp ketchup, 3 tsp frank's red hot sauce, 4 tbsp white vinegar, 4 tbsp beer (save remainder in can and set it aside), and 2 tbsp of the spice rub you just made in a separate bowl; set aside.
• Pour beer can out (or drink it down) until it is just a bit over half way full and then add crushed bay leaves and 1 tsp of rub to the half full can.
• Loosen the skin on the breasts, legs and thighs of your chicken.
• Massage the rub into the meat under the skin and then all over the outside of the bird's skin as well as inside the cavity.
• Place beer can in the "butt" of the bird making the bird stand upright.
• Preheat grill with all burners on high until grill is heated and ready to cook.
• You must cook indirectly; so if you have 2 burners on your grill, turn one off (for 3 burners turn 1 off, for 4 burners turn 2 off, etc.).
• Place the standing bird on the cooler or "off" burner side of the grill with the breasts facing the hot or "on side of it (you grill should remain at about 375 degrees during the entire cooking process).
• Close lid and cook for 30 minutes, then rotate bird so that the opposite side (the back) is not facing the heated side of the grill and then continue cooking with the lid closed for 30 more minutes.
• Rotate bird back to original position with breasts facing the heat and glaze the entire bird thoroughly with the pre-made glaze; continue cooking 30 more minutes until cooked, brown and slightly crisped.
• Transfer chicken carefully off of beer can and onto cutting board.
• Let rest 5-10 minutes and then carve and enjoy!

GARLIC HERB BEER BUTT CHICKEN

Steps:

• Rinse chickens and pat dry inside and out with paper towels. Rub skin of chickens with 1/4 cup softened butter. Mix paprika, garlic powder, and black pepper in a small bowl and sprinkle chickens with about half the seasoning mix. Reserve remaining seasonings for later step.
• Make a small hole in the skin between the breast and leg of each chicken; use your finger to loosen breast skin and push 1 or 2 cloves of garlic beneath the breast skin. Place parsley, oregano, and thyme in the cavity of each chicken. Let the chickens marinate 1 hour, or up to overnight refrigerated.
• Preheat grill for low heat and lightly oil the grate.
• Place 2 garlic cloves into each partially full can of beer and remove herbs from chicken cavities; stuff the herbs into the beer cans. Spray each chicken with cooking spray and sit the chickens up on the beer cans, inserting cans into the cavities to hold chickens upright.
• Place a large section of aluminum foil on grill; stand chickens up on the foil. Baste chickens with 1/4 cup melted butter and sprinkle with remaining seasoning mix.
• Grill chickens until an instant-read meat thermometer inserted into a thigh of each bird reads 180 degrees F (80 degrees C), about 2 hours.

SMOKED BEER BUTT CHICKEN

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Rinse the chicken and dry with paper towels; rub vegetable oil over the entire chicken, inside and out. Pour liquid smoke flavoring into the can of beer and add the garlic clove. Set the chicken upright in a grill pan with the beer can inserted into the cavity. Season outside of skin with sea salt, black pepper, and garlic salt, gently rubbing the seasonings into the oiled chicken skin. Place the potato into the neck cavity to seal in steam and cover potato with the flap of neck skin. Secure the skin to the potato with a toothpick.
• Place chicken upright on the hot grill and grill until chicken is no longer pink inside and the skin is crisp, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 165 degrees F (75 degrees C).

ROASTED BEER BUTT LIME CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse the chicken, inside and out, and pat skin dry with paper towels.
• Squeeze juice from lime halves over the outside of the chicken and place the squeezed halves in the cavity. Sprinkle cavity with minced garlic. Stir salt, black pepper, and rosemary in a small bowl and season the outside of the chicken with the mixture.
• Place chicken upright in a roasting pan, with the beer can inserted into the cavity far enough so the chicken doesn't fall over. Place the onion into the neck cavity to block steam from escaping. Pour water into the bottom of the pan.
• Roast the chicken upright in the preheated oven until sizzling and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), 1 1/2 to 2 hours. Baste occasionally with pan drippings. Let chicken cool for about 10 minutes before serving.

BEER IN THE BUTT CHICKEN

Steps:

• 1. put your chicken stand on the pie tin. grab your can of beer or dark soda and pour half of it out. Place the can in the can holder on the stand.
• 2. Make sure that there isn't any chicken parts stuffed inside the chicken. If so just discard it. Rinse the chicken off inside and out.
• 3. Slide the chicken on the stand, butt down over the can.
• 4. pour the rub in your hand and rub it onto the chicken all over. Don't forget to rub it under the wings and the inside of the legs.
• 5. place the pie plate and chicken on the grill. Pour about 1/2 a cup of water into the pie tin. This helps keep the skin from burning. Cook on med-low for about 1 1/2 hours. Checking periodically. The water in the pie tin will start to evaporate so make sure you add that other 1/2 of cup half way through cooking. About and hour into cooking I get my meat thermometer and stick it one of the breast(not touching the bone). When the temp reaches 165 degrees then your done!

BEER BUTT CHICKEN

Steps:

• 1. Preheat your grill to high, then turn down to low.
• 2. In a small sauce pan melt the butter, mix in the garlic salt, paprika, salt pepper.
• 3. Add 1/2 of the beer to the cooking can you're using and add 1/2 the butter/spice mixture to it you just made in the sauce pan. Keep the other 6 oz. of beer. (either give it to someone or use it for hair rinse, but don't throw it away...that's a waste!). Place the can in a disposable dish or some sort of dish you might toss out. It's up to you. I cleaned mine out and will use it another time.
• 4. Set the chicken on the can and push it down so the can isn't visible anymore. Baste the chicken with the rest of the melted seasoned butter. I basted every 30 minutes. This worked perfectly.
• 5. After about 2 1/2 hours test the temperature of the chicken inside. If it's at 180'F then it probably ready. If not continue on to the 3 hour mark.
• 6. Once done, bring the chicken inside and let it sit for about 15 minutes to cool down, then remove it from the can and serve.
• 7. Enjoy!

LORI'S BEER BUTT CHICKEN

Steps:

• 1. Prepare your grill for high, indirect heat. If using a beer can, place a drip pan on the grill.
• 2. Drink or pour out half the beer. Remove the top of the can with a can opener. OPTIONAL BUT BETTER: use a beer can chicken rack, made specially for this task!
• 3. Add fresh or dried herbs of your choice to the beer in the can. I like to use rosemary, oregano, parsley, onions, thyme - whatever catches my fancy at that moment.
• 4. Season the chicken all over with whatever spice mix you've chosen. Place the chicken, legs down, over the beer can.
• 5. Place the chicken with the can inside the drip pan on the grill over indirect heat. Or, place your specialty rack directly on the grill, still using indirect heat.
• 6. Grill, covered, until done. Chicken should be 165 F at the thickest part of the thigh. This will take about 45-60 minutes. When done, let it rest for 10 minutes before carving.

BEER BUTT CHICKEN

Steps:

• Pour out half of the beer, cut open the top of the beer can.
• pour all of the ingredients into the beer.
• set whole chicken on top of the beer can.
• get your smoker set at 300-350 deg.
• set chicken and beer can on smoker and smoke for 2 1/2 to 3 hours.
• I always smoke two and make the 2nd one into chicken salad.
• Hint: They make a stand that you can out your can in and then put your chicken over the stand.

BEER IN THE BUTT CHICKEN & DRIPPIN GRAVY RECIPE - (4.3/5)

Steps:

• Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners. Remove neck and giblets from cavity of chicken, if the chicken came with them. Gently get under the skin and run the under side with olive oil then rub underneath with the first 3 ingredients. Sprinkle all sides with the next 3 ingredients. Place in large zip lock bag for 1 hour or over night. Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. I use a pie plate to put the chicken in to cook. I also loke to spray the chicken with butter all the way around to crisp up the skin while cooking. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable. Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. Carefully transfer the chicken to a tray or pan. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs. When done pour remaining pan drippings and beer into small sauce pan, heat over medium heat till it comes to a boil, mix about 1 1/2 tablespoons flour in a small cup, stir to blend with about 1/2 cup of water, and pour into sauce pan, whisking as you go until mixture begins to thicken. Taste and add salt and pepper if needed. Serve over mashed potatoes, rice or pasta if desired. Serve with chicken

ROSEMARY RUB BEER-BUTT / BEER CAN CHICKEN (W/ BOURBON)

Steps:

• Preheat grill to 375°F preferably indirect heat (the oven works sorta-ok too).
• Empty beer cans by 1/4 to 1/3, then set them into stand.
• Place chickens over beer cans (try and keep them from touching).
• Grind 1 cup rosemary & garlic seasoning into a powder. Melt 3/4 stick of butter. Mix in powdered seasoning. Pour concoction into a meat flavor injector. Inject chickens in the middle of the breasts, thighs, and legs.
• Have a whiskey, or two.
• Spritz the chickens with bourbon. Inside and out (I use a squirt bottle).
• Rub entire bare skin of chickens with leftover 1/4 butter.
• Rub the rest of the seasoning into entire skin of chickens (maybe grind some more of the seasoning down a little to help the rubbing action).
• Maybe another shot of whiskey to clear the throat and mind?.
• Place chickens onto covered, and preheated grill.
• Cook for 2 hours, Every 10-15 minutes spritz chickens with bourbon. (leave lid shut when you do this. Go through the back and side vent on lid of grill).
• Finish off with a nice glass of bourbon on the rocks.

BEER UP-THE-BUTT CHICKEN

Steps:

• Rinse chickens with cold water and pat dry inside and out. Put half a cup of bone dust spice in a plastic bag, then each chicken separately. Shake to coat. Open beer cans and take a big swig out of each. Install a can inside the cavity of each chicken. Place them on pie plate, then on BBQ over medium-high heat. Close lid and roast 50-60 minutes, until golden brown, basting continually with melted butter, hot sauce and lemon juice.

LEFTOVER GRILLED ROASTED BEER BUTT CHICKEN SOUP

Steps:

• 1. Cube the potatoes and pull off the chicken meat off the bones and cube up while water for the noodles is working up to a boil.
• 2. When the water gets to a boil add the noodles and potatoes to the pot. Bring back to a boil for 7 minutes
• 3. Drain water off water from noodles and potatoes in colander and put noodles and potatoes back in pot.
• 4. Add the chicken broth, cream of chicken soup, mixed veggies and bring to a simmer for 15 to 20 minutes. Stir occasionally or noodles will stick to the bottom.
• 5. Salt and pepper to taste.
• 6. Serve with grill cheese or crackers or whatever you like. Hope you like it. I did. ( you can use any kind of chicken that you have. It ought to work).

JOHN AND ERIN'S BEER BUTT CHICKEN / BEER CAN

Steps:

• Mix dry ingredients together and rub chicken inside and out.
• Open can of beer, pour half into a spray bottle and add orange juice, olive oil and vinegar to spray bottle.
• Insert the can into the cavity of the chicken.
• With the chicken resting on the can, cook for about 2 hours over medium-hot grill with grill cover on spray chicken with the basting spray while cooking.
• When done, carefully lift the chicken off the grill and remove the can-- be careful, liquid is HOT!

ELFIE'S RANCH BEER BUTT CHICKEN

Steps:

• Preheat grill for low heat and lightly oil the grate.
• Place beer can on a disposable aluminum baking sheet and set chicken upright onto the can, inserting can into cavity. Mix ranch salad dressing, onion, garlic salt, salt, and ground black pepper in a bowl. Paint the outside of chicken with ranch dressing mixture.
• Place chicken on the baking sheet on the preheated grill. As the chicken roasts, paint the skin several times with the ranch dressing mixture. Cook until an instant-read thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 3 hours.

BEER BUTT ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
• Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
• Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
• Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.

BEER BUTT CHICKEN RUB

Steps:

• Combine all ingredients in a bowl and mix well.
• Sprinkle on whatever you want to grill and allow to dry marinate for 4 hours or overnight.
• Store any unused rub in an airtight container.

BEER BUTT CHICKEN

Steps:

• Wash chicken inside and out. Drain well. Pat dry with paper towels. Combine season and garlic salts. Rub one-half of mixture on outside of chicken. Open the beer-drink one-third of it. Add remaining seasonings to rest of beer in the can (salt will bubble up-hold over sink). Place beer can in center of baking pan and as the name implies, set the chicken upright over the can of beer. Bake at 325°F for two hours or until done.Spiced with More Tall Tales - Fish and Fowl