lori's beer butt chicken
(1 rating)
This is a prep method more than a recipe. You can use any seasoning and any herbs you choose. You can go Italian, Asian, BBQ, whatever!!! The chicken will turn out deliciously moist from the beer steaming up from the inside. And best of all, no struggling to constantly turn chicken on the BBQ!
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(1 rating)
yield
4 -6
prep time
10 Min
cook time
50 Min
method
Grill
Ingredients For lori's beer butt chicken
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3/4 ozcan of beer - any kind
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4 lbwhole chicken
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2 Tbspspice rub or seasoned salt
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bunchfresh or dried herbs, your choice
How To Make lori's beer butt chicken
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1Prepare your grill for high, indirect heat. If using a beer can, place a drip pan on the grill.
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2Drink or pour out half the beer. Remove the top of the can with a can opener. OPTIONAL BUT BETTER: use a beer can chicken rack, made specially for this task!
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3Add fresh or dried herbs of your choice to the beer in the can. I like to use rosemary, oregano, parsley, onions, thyme - whatever catches my fancy at that moment.
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4Season the chicken all over with whatever spice mix you've chosen. Place the chicken, legs down, over the beer can.
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5Place the chicken with the can inside the drip pan on the grill over indirect heat. Or, place your specialty rack directly on the grill, still using indirect heat.
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6Grill, covered, until done. Chicken should be 165 F at the thickest part of the thigh. This will take about 45-60 minutes. When done, let it rest for 10 minutes before carving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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