Prep 10 mins
Cook 2 hrs
Thanks to a recipe posted on recipezaar I have been having fun cooking Beer Butt Chicken. It not only comes out very juicy but it also is a great conversation piece for guests.
- 1 (12 ounce) can beer
- 1 cup hickory chips
- 2 teaspoons kosher salt or 2 teaspoons sea salt
- 2 teaspoons brown sugar
- 2 teaspoons sweet paprika
- 1 teaspoon black pepper
- 4 lbs whole chickens
- cooking spray
- 1⁄2 cup cola
- 1⁄2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1⁄2 teaspoon instant onion flakes
- 1⁄2 teaspoon minced garlic
- 1 1⁄2 teaspoons steak sauce
- 1⁄2 teaspoon liquid smoke
- 1⁄4 teaspoon black pepper
- Open beer can and remove half of beverage.
- With a can opener, punch a few more holes in top of beer can.
- Before grilling, soak wood chips in water for 1 hour.
- Remove giblets from chicken and rinse with cold water; pat dry with paper towel.
- Starting a neck, loosen skin from breast and drumsticks by slowing moving fingers between skin and meat.
- Mix together salt, sugar, paprika and pepper.
- Rub 2 teaspoons of spice mixture under loosened skin.
- Also, rub 2 teaspoons of spice mixture in chicken cavity.
- Reserve 2 teaspoons of spice mixture to be rubbed on outside skin of chicken once placed over beer can.
- Add the remaining spice mixture to beer can.
- Don't panic for the salt will cause the beer to foam.
- Spray beer can with nonstick cooking spray and place in butt of chicken.
- Rub with remaining 2 teaspoons of spice mixture.
- Spread out legs of chicken to balance chicken on beer can.
- Cook chicken for 2 hours or until meat thermometer reads 180 degrees.
- I purchased a beer butt chicken can holder at Walmart.
- You also can order one online.
- This works wonderful.
- Heat grill.
- There should be an 8 inch clearance between grill lid and grilling rack.
- Rack should be in its lowest position.
- Chicken should be placed in a disposable aluminium baking pan to catch chicken drippings.
- For indirect grilling, place a disposable aluminum foil pan in center of grill.
- Coals should be placed around aluminum pan; heat grill to medium.
- Drain wood chips.
- Place half of wood chips on hot coals.
- Spray nonstick cooking spray to grilling racks before placing on grill.
- Add remaining wood chips after 1 hour and charcoal as needed.
- For oven, place chicken in a cake baking sheet to catch drippings from chicken while cooking.
- When chicken is done, use a spatula under the beer can and tongs to remove chicken from grill.
- Place chicken on cutting board to cool for five minutes.
- Using tongs and insulated rubber cloves, remove chicken from can by gently twisting.
- Make sure you don't tip the beer can because liquid is extremely hot.
- You also can leave chicken right on beer can to carve.
- Discard can and skin.
- For sauce, combine cola and remaining ingredients in a saucepan, bring to a boil.
- Reduce heat and simmer for 6 minutes.
- Serve with chicken.
Good chicken, like the brown sugar and paprika, I used hickory and mesquite. I enjoyed the BBQ sauce, but I used grated onion vs dried and did not add liquid smoke. I am not a fan of that, but I did a little red pepper flakes for just a little heat. I also BBQ'd mine right on the can, just 1-2 times for a little on the skin, then I served the extra with the chicken. Nice recipe