Beer Butt Chicken

We got a whole, organic, delicious chicken and wanted to treat it right.  Naturally, I figured I’d brine it and grill it.

Ingredients for Brine:

3/4 cup kosher salt

1/2 cup sugar

1 cup water, boiling

4 cups water, cold

5 sprigs rosemary & thyme (optional)

Ingredients for Grilling:

1 whole chicken

1 can beer

1/4 onion, chopped (optional)

4 cloves garlic, halved (optional, sort of)


Whatever rub you want for the chicken


Dissolve the salt in boiling water for the brine.  Once dissolved, add the cold water in your brining container, this needs to be able to hold the whole chicken in the brine and also fit in your fridge.  It does not have to be covered. Add the spices, chicken and make sure that the chicken is covered the entire way, and let sit between 4 & 8 hours.  If you’re not ready to cook your chicken, but need to take it out of the brine – it’s okay to take it out and let it sit in the fridge until you’re ready.

When you’re ready to cook, take the chicken out and rinse it thoroughly, pat dry.  Cover the chicken in EVOO and use whatever rub you’d like – we had lemon chicken seasoning and just sprinkled it on top of the EVOO and it was super crispy and delicious.

Take the beer can, and drink half.  Use a can opener to take the top off the beer can, and fill with the onion, garlic, or whatever else  you want.  You could just use the beer also.

Cook the chicken standing up on the can (you can situate the legs to help you stabilize it) over INDIRECT heat for about an hour and 15 minutes or until the chicken reaches 165 degrees in the thickest part.  For perfect indirect heat, we had a 3 burner grill and put the chicken in the center with the side burners ONLY going about med-med high so the grill was about 200 degrees or so.

When done, be very careful about lifting the chicken off the beer can – it’s super hot.  Then carve and serve after letting it sit for a few minutes. DELICIOUS!


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