Sunday afternoons at our house, mean my husband and I enjoy a red beer and we cook dinner together.
beer and tomato juice… fabulous combination. put an olive in it and it’s a “beertini!”
Even better when it’s nice outside (yes we live in Nebraska…and our temperatures can get pretty extreme) and we can enjoy said RED BEERS on the patio while the grill does the work for us, and what better way then to make BEER BUTT CHICKEN?
a.k.a. “Butt Chicken” — as my kids would say
We select our favorite Sunday tunes from iheart radio, Island 98.5 and enjoy a little reggae music while we let the beer can do the work. It makes the BEST chicken!! It’s got that perfect skin on the outside, all crispy and golden brown and the inside is perfectly juicy!! You can use beer or, you can use soda pop. The soda pop will give it a bit sweeter taste though. Summer Shandy (lemonade beer) makes it moist and lemony!! Yummy!!
Before you start, you need to pick one of these holders up. You can buy them just about anywhere, they are usually found by the grilling utensils.
Don’t forget to spray it with non-stick cooking spray before you shove it in the chicken, it’s not fun to clean if you forget!
Sticking the potato in the neck of the bird keeps the moisture in, you will get a juicier chicken that way. You can substitute an onion if you want to have that flavor.
Don’t second guess if your chicken is done or not. This Thermapen Mk4 is the best meat thermometer I have ever owned!
- 1 - 3-3.5 pound chicken
- 1 beer
- 1 small potato
- Salt & Pepper
Rinse your chicken inside and out.
Line an old cookie sheet with foil. Or use a disposable one.
Spray beer can holder with non-stick cooking spray.
Open your beer of choice, and drink about 1/3 of it. (you can dump it out, but that would be wasteful)
Place open can of beer in the holder, and place your chicken over the can.
Sprinkle the whole bird with Salt & Pepper
Stick the potato down in the neck.
Place bird on the cookie sheet and the cookie sheet on the grill and grill on medium heat for about 90 minutes, or until meat thermometer reaches 180 degrees. Checking occasionally to make sure it's not burning.
Cooking times can vary greatly based on the size of the bird.
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Amount Per Serving: Calories: 6769Total Fat: 386gSaturated Fat: 108gTrans Fat: 0gUnsaturated Fat: 238gCholesterol: 2771mgSodium: 2417mgCarbohydrates: 43gFiber: 3gSugar: 2gProtein: 712g
Nutrition isn't always accurate.
If by some slim chance you have leftovers, these white chicken enchiladas are great made with left over chicken!