Beer Butt Chicken
This popular American dinner dish involves roasting a whole chicken over a can of beer on the grill. The chicken is basted with a garlic and paprika butter mixture, which, along with the steam from the beer, creates exceptionally moist and flavourful meat. It requires about 3 hours of cooking over low heat, resulting in tender, juicy chicken perfect for a gathering. The recipe serves eight people and is a fantastic centrepiece for an outdoor meal.
Ingredients
- 1 cup butter, divided
- 2 tablespoons garlic salt, divided
- 2 tablespoons paprika, divided
- salt and pepper to taste
- 1 (12 fluid ounce) can beer
- 1 (4 pound) whole chicken
Method
- Prepare your outdoor grill for low heat and lightly grease the cooking grate with oil.
- In a small skillet, melt 1/2 cup of the butter. Stir in 1 tablespoon of garlic salt and 1 tablespoon of paprika, along with salt and pepper.
- Pour out half the beer from the can. To the remaining beer, add the rest of the butter, garlic salt, paprika, salt, and pepper. Stand the can on a baking sheet. Position the chicken upright over the can so it sits inside the cavity. Brush the chicken all over with the melted seasoned butter.
- Put the baking sheet holding the chicken and can onto the prepared grill. Cook on low heat for about 3 hours, until the meat is fully cooked, the juices are clear, and an instant-read thermometer shows 165 degrees F (74 degrees C) in the thickest part of the thigh.
- Take the chicken off the grill. Tent it loosely with two layers of aluminium foil and let it stand in a warm spot for 10 minutes before you carve it.
Nutrition (per serving)
Calories514 kcal
Fat40 g
Protein31 g
Sodium1618 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorBarrie Tapp
