Ingredients for Beer Butt Chicken Beer Can
- 1 (3 1/2 pound) whole chicken
- 1 (12 ounce) can dark beer (approximately 1 cup used)
- Soy Sauce (not used in this recipe)
- Garlic (fresh, not used in this recipe; garlic powder is used)
- Onions (fresh, not used in this recipe; onion powder is used)
- 2 tablespoons steak seasoning (or barbecue rub)
- 1 tablespoon garlic salt
- 2 tablespoons butter, melted (optional)
- 2 tablespoons your favorite barbecue rub (or steak seasoning)
- Sea Salt, generously (to taste)
- Seasoning (not specified as a single ingredient in this recipe)
- Sugar (not used in this recipe)
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon black pepper
- Paprika, generously (to taste)
- 1/2 teaspoon onion powder
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How to Make Beer Butt Chicken Beer Can
- Preheat your grill to 350°F (175°C).
- Rinse the chicken inside and out and pat it dry with paper towels.
- Open the beer can and pour out about 1/2 cup, leaving approximately 1 cup of beer in the can.
- Place the chicken upright on the beer can holder. Carefully place the chicken on top of the beer can.
- Season the chicken generously with salt, pepper, paprika, garlic powder, and onion powder. (Adjust to your preferred taste)
- Place the beer can chicken on the preheated grill, ensuring it's stable.
- Grill for approximately 125 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Use a meat thermometer to check for doneness. Do not open the grill lid frequently as this will decrease the internal temperature and add to cook time.
- Once cooked, carefully remove the chicken from the grill and allow it to rest for 10-15 minutes before carving and serving.
- Serve with your favorite sides!
Nutrition Information (Approximate per serving)
Sodium
104 g
Sugar
15g
Fat
85g
Carbs
3g
