Beer Butt Chicken - How Can That Be Anything But Good?

beer, chicken, butter

Sure, you can BBQ chicken. You can marinate it, rub it, baste it, grill it, and smoke it. But beer butt chicken... there's a bit of a change for you. If you have not heard of this, or tried it, it may sound strange. But, a lot of people have been preparing chicken this way for quite some time.

It is a unique way of cooking chicken that keeps it moist and flavorful. From everyone that I have ever talked to, if they have tried it, they love it.

I will give you some ingredients. But remember, you do not have to use these. Please feel free to change, omit, or add to these in any way you want. You know what you like. If you prefer (as an example), to replace the Italian seasoning with some cilantro, lime and onion... go for it.

INGREDIENTS

• 1 cup butter
• 4 Tablespoons Italian Seasoning (blend)
• 2 Tablespoons garlic salt
• salt and pepper to taste
• 1 (16 fluid ounce) can beer
• 1 (4 pound) whole chicken

Open the can of beer, take one drink, and set it aside.

Preheat outdoor grill for a low heat (250 to 350 degrees).

In a small skillet, melt half of the butter. Mix in 1 Tablespoon of garlic salt, 2 Tablespoons of Italian Seasoning, salt, and pepper. Then take one more drink (only one) of the beer. This seasoned butter will be used for basting the outside of the chicken.

Rinse off chicken and pat it dry. Work your fingers under the skin of the chicken and position a few pats of butter under the skin. Wash your hands and take one more drink of the beer.

Be careful to only drink 1/2 of the beer, leaving the remainder in the can. If you got carried away and left less than 1/2 of a can, do the following. Drink the rest of the beer. Open another can. Drink only 1/2 of the beer.

Add the remaining butter, garlic salt, Italian Seasonings, and desired amount of salt and pepper to the beer can (which should be 1/2 full of beer). Place the can in the middle of a glass baking dish and spray it with a nonstick spray (like PAM).

Set the chicken on the can. The can goes into the cavity of the chicken. You may need to use the chicken legs as part of a tripod to help keep it upright. Put a small potato or onion into the neck cavity to hold in steam from the beer can.

Baste the chicken with the melted, seasoned butter from the skillet. Place the baking dish, with the beer and chicken, on the grill. Close the lid and cook for about 3 hours, or until the internal temperature of the chicken reaches 180 degrees F (80 degrees C).