Beer Butt Chicken

beer butt chickenNo matter what you call it, Beer Butt Chicken, Drunken Chicken, or whatever, God bless the person who first thought of shoving an open beer can up the kiester of a chicken then cooking it on the grill.  Whoever it was, he/she gave rise to one of the most juiciest, delicious, and easy ways to prepare a chicken dinner that I have ever come across.  I have mad this delightful dish many times, each with a different recipe, and always with great results.  So I thought I would share one of my tasty concoctions for all to enjoy.

Ingredients

1     4-6lb chicken whole

3     Tbls of Old Bay Seasoning

1     tsp crushed Rosemary Leaves (dried or fresh)

1     tsp Ground Thyme

1     Tbls Lemon & Pepper Seasoning (I used McCormick®)

1/2  Sweet Onion (diced)

1    Stick of butter

3   12 oz cans of Bud Light Lime (or your choice)

3   Cups of water

Before you get started, make sure your chicken is fully defrosted (if frozen) to ensure proper cooking and remove giblets.  Preheat your grill to 325° F (charcoal adds to the flavor but gas is ok too).  Now melt butter and brush onto the bird.  In a small mixing bowl, add in rosemary, lemon & pepper, Old Bay, and thyme, mixing thoroughly.  Rub the seasoning mixture over the all parts of the bird liberally including the inside.  Open one 12 oz can of beer and drink it!  You can do this at any point but be sure to save the can.  Then with a can opener or kitchen shears, cut the top of the can completely off.  Dice the onion and place some pieces inside the empty can.  Open a 2nd can of beer and pour into the cut can along with any remaining seasoning.  Insert the now full can into the butt of the bird and place in an aluminum baking pan so that it stands erect.  Pour the 3rd can of beer and water into the baking pan along with 2 cups of water and place directly over the flames/heat in your grill.  Cook times vary depending upon the grill you have but you need to reach an internal temperature of 180°F and the juices running clear before it is ready to serve.  This usually takes about 1 1/2 hrs.  Baste the bird with the drippings in the baking pan every 20-30 min and add the extra cup of water when needed to keep the pan from drying out.  Also, when using a charcoal grill, be sure to keep an eye on the temperature and add more briquettes if necessary to maintain 325°F.

That’s it!  You will find crispy flavorful skin covering incredibly moist and delicious poultry goodness when you take this bird off the grill!  Enjoy!

– Randy

 

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