Beer Butt Chicken

(note: get a real beer butt chicken grilling pan. A cheap beer can just doesn't work.)

3 1/2 to 4 lb fryer chicken, neck and giblets removed

12 oz can of light beer or any other beverage you prefer. Since you're using a real pan designed for this you don't need the can.

Wash and dry chicken. Preheat a chargoal or gas grill to medium-high heat. Choose one of the following rubs:

Smokey Barbecue Dry Rub or Zesty Roasted Dry Rub

2 tsp. smoked paprika

2 tsp kosher salt

1 TBSP sugar

1/2 tsp freshly ground pepper

1/2 tsp cumin

1 tsp garlic powder

1/2 tsp chile powder

1/2 tsp cayenne pepper


Combine paprika, salt, sugar, pepper, cumin, garlic powerder, chile powder and cayenne pepper in a small bowl. Rub 2 TBSP all over the chicken and inside cavity.

2 TBSP chili powder

1 tsp oregano

2 cloves garlic, minced

2 TBSP extra virgin olive oil

juice from 1/2 lemon


Combine ingredients. Lift up skin of chicken at neck, slide your fingers between breasts and skin all the way to the legs. Put chili mixture on breasts under the skin; rub remaining mixture on the outer skin.

Combine one quarter of the can of liquid with 1 TBSP of the remaining dry rub, stir and pour into the center well of the special beer butt chicken roasting pan that you're using. (Trust me, if you use a can it will topple over and spill hot beer on you and you'll be sorry.) Sit chicken on top of his throne, I.E. stuff the center cylinder of your special pan up his butt.

Bourbon Butter

6 oz butter, cut into small pieces

1/4 cup brown sugar

2 TBSP bourbon

1/2 lemon, juiced

1 tsp kosher salt

1/2 tsp freshly ground pepper

Melt butter and add other ingredients in a soucempan adn boil over high heat for 2 min. stirring occasionally.

Place chicken over direct heat in grill. Cook approximately 1 1/2 - 2 hours basting with bourbon butter until a thermometer inserted into the fleshy part of the thigh reads 175. For accurate reading make sure thermometer is not touching bone. To test for doneness, see if legs move freely at the hip. (450 degrees = 15-18 min per lb.) When you're absolutely sure the chicken is done (you can cut it to test for pinkness, if it's still pink, keep cooking) remove from grill and let sit for 10 min. If you're using the special pan like I warned you, you can carve the chicken in the upright position.

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  Shrimp Scampi Key Lime Pie Lemon Lime Icebox Cake Scottish Shortbread Welsh Rarebit
  Grilled Shrimp Apple Pie   Rum/Bourbon balls Boysenberry Ice
  Spinach Feta Quiche Cherry Pie Double-Chocolate Brownies Rice Crispy Treats Cantaloupe Ice
  Käsespätzle Lemon Meringue   Chocolate Chip Cookies Cantaloupe Ice Cream
  Cheese Enchiladas     Peanut Butter Cookies French Breakfast Puffs

Green Enchiladas

Chocolate Mousse   Snickerdoodles Gretchen's Salsa
    Chicken Enchiladas     Wendy's No-bake Cookies Anna's Artichioke Dip
Royal Lunch Milk Crackers   Chicken Cacciatore Meringue shells   Chocadamia Coconut Delights Pan de bono (Columbian Cheese Bread)
    Chicken Kiev     Pecan Puffs Blue Cheese Dressing
    Chicken Imperial Hamentashen   Swedish Spritzbaaken Dips
    Southern Fried Chicken     Dutch White Ginger Cocktail Sauce
    Chicken a lá ling     Gingerbread Boys Eggnog
    Chicken and Dumplings     Scones Almond Roca
    Beer butt chicken       Mom's Rye bread


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