Ingredients for Beerinthebutt Chicken
- 1 whole chicken (3-4 lbs)
- 1-2 tablespoons lemon pepper seasoning
- 1 (12-ounce) can of your favorite beer (approximately 8 ounces used)
How to Make Beerinthebutt Chicken
- Preheat grill to medium-high heat (approximately 350-375°F).
- Rinse a whole chicken (about 3-4 lbs) thoroughly inside and out and pat it completely dry with paper towels. This is crucial for crispy skin.
- Generously sprinkle the chicken inside and out with 1-2 tablespoons of lemon pepper seasoning.
- Place the chicken in an 8x8 inch baking pan. Open a 12-ounce can of your favorite beer and carefully pour out approximately 2/3 of the can (about 8 ounces) into the cavity of the chicken, ensuring it's nestled between the legs.
- Place the baking pan with the chicken on the preheated grill. Close the grill lid and cook for at least 2 hours.
- After 2 hours, check the internal temperature of the chicken using a meat thermometer. The thickest part of the thigh should reach 165°F. If not, continue cooking, checking every 15-20 minutes, for up to an additional hour.
- Once the chicken reaches 165°F, remove it from the grill and let it rest for 10-15 minutes before carving and serving. The skin will be beautifully crispy and the meat incredibly juicy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
0g
Fat
44g
Carbs
0g
