Beer Butt Chicken

Jo Zimny


Since it is Father's Day, I thought I'd try something different. I bought a special stainless steel can with a handle from Wm. Sonoma to make this and it turned out delicious, the chicken was cooked perfectly and the meat fell off the bones, it also melted in your mouth, what a great way to prepare chicken.


★★★★★ 1 vote

25 Min
3 Hr


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  • 1 c
  • 2 Tbsp
    garlic salt
  • 2 Tbsp
  • ·
    salt and pepper to taste
  • 1- 12 oz. can(s)
  • 1-4 lb
    whole roasting chicken

How to Make Beer Butt Chicken


  1. Preheat your grill to high, then turn down to low.
  2. In a small sauce pan melt the butter, mix in the garlic salt, paprika, salt pepper.
  3. Add 1/2 of the beer to the cooking can you're using and add 1/2 the butter/spice mixture to it you just made in the sauce pan. Keep the other 6 oz. of beer. (either give it to someone or use it for hair rinse, but don't throw it away...that's a waste!). Place the can in a disposable dish or some sort of dish you might toss out. It's up to you. I cleaned mine out and will use it another time.
  4. Set the chicken on the can and push it down so the can isn't visible anymore.
    Baste the chicken with the rest of the melted seasoned butter. I basted every 30 minutes. This worked perfectly.
  5. After about 2 1/2 hours test the temperature of the chicken inside. If it's at 180'F then it probably ready. If not continue on to the 3 hour mark.
  6. Once done, bring the chicken inside and let it sit for about 15 minutes to cool down, then remove it from the can and serve.
  7. Enjoy!

Printable Recipe Card

About Beer Butt Chicken

Course/Dish: Chicken
Other Tag: Healthy
Hashtags: #BBQ, #Beer, #butt

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