“Oh, you want to know how to make Beer Butt Chicken? It’s easy! Here are the simple steps. First, find yourself a 5-7 pound whole chicken and place it on your countertop. Make sure there is enough room for the beer can inside the cavity of the bird.”
“Next up: open your favorite brew and take a few sips (enough so that you don’t feel like such a bad mom). Now gently press down on top of the can with one hand while holding onto both ends of it with your other hand.” “Now slide that delicious beverage into the cavity of this beautiful bird and set her upright in an ovenproof pan or roasting dish (making sure she doesn’t topple over!).
prep: 30 mins cook: 3 hrs additional: 30 mins total: 3 hrs 60 mins Servings: 8 Yield: 8 servings
salt and pepper to taste
2 tablespoons garlic salt
1 cup butter
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken
2 tablespoons paprika
Preheat an outdoor grill for low heat.
In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
Per Serving: 514 calories; protein 31.4g; carbohydrates 3g; fat 40.3g; cholesterol 158mg; sodium 1618.1mg.