Beer Butt Chicken Recipes

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BEER CAN CHICKEN

This is a deliciously moist chicken recipe. It's perfect for a BBQ on a hot summer day!

Provided by Hunter's Mom 2008

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h30m

Yield 4

Number Of Ingredients 8



Beer Can Chicken image

Steps:

  • Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
  • Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
  • Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 546.2 calories, Carbohydrate 24 g, Cholesterol 145.4 mg, Fat 27.3 g, Fiber 2.7 g, Protein 47.5 g, SaturatedFat 7.3 g, Sodium 478.6 mg, Sugar 18.4 g

⅓ cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
½ (12 fluid ounce) can beer
1 (3 pound) whole chicken

BEER BUTT CHICKEN

If you like chicken, this is the best way (my opinion only) to fix it. It keeps it very moist. It will looked burnt, but believe me, it is not.

Provided by RVT935

Categories     Whole Chicken

Time P2DT15m

Yield 4 serving(s)

Number Of Ingredients 7



Beer Butt Chicken image

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.

Nutrition Facts : Calories 17.1, Fat 0.1, Sodium 1746.3, Carbohydrate 4, Fiber 0.7, Sugar 1.1, Protein 0.7

1 beer (your choice)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons cajun seasoning
1 teaspoon basil

ULTIMATE BEER BUTT CHICKEN BEER CAN

Make and share this Ultimate Beer Butt Chicken Beer Can recipe from Food.com.

Provided by AZRoxy63

Categories     Whole Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 12



Ultimate Beer Butt Chicken Beer Can image

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!

1 tablespoon dried bay leaf, crushed
1/2 cup brown sugar, packed tight
2 teaspoons fine sea salt
2 tablespoons black pepper
4 tablespoons paprika
2 teaspoons cayenne pepper
4 tablespoons ketchup
3 teaspoons Frank's red hot sauce
4 tablespoons Bud Light beer
4 tablespoons white vinegar
1 (12 ounce) can Bud Light beer
1 (3 1/2-4 lb) whole chickens

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