Beer Butt Chicken

(aka Beer Can Chicken)

  • 1 Whole Chicken
  • 1 Tallboy Can of Beer (16-oz Can)
  • 4 Cloves Garlic - Crushed

Seasoning for the chicken (or use a seasoning blend of your own favorites):

Make a paste with the following ingredients and spread it liberally inside the chicken and over the skin:

    • 4 Cloves Garlic - Crushed
    • Fresh Basil (Dried Can Be Substituted)
    • Pinch of Cayenne
    • Salt and Pepper
    • Olive Oil

Heat your grill to high. Open a large can of beer and pour out (or drink!) approximately ¼ of the beer. Get a can opener and open up the top of the can.

Drop the 4 cloves of crushed garlic into the beer.

Slide the prepared chicken over the can of beer. Place 1/4 slice of large onion into neck of chicken to trap steam inside.

Once you are ready to cook, place the chicken on the grill. Make sure to use indirect heat. The chicken should roast at approximately 350-390º F. (I have a 3-burner gas grill, so I leave the center gas burner off and turn the outside 2 burners on low after the grill is pre-heated. Only use the outside burners when pre-heating because if the center burner section is real hot the drippings will cause it to flame up around the chicken).

Cover the grill and cook the chicken to 1 - 1 1/4 hours.