Beer Butt Chicken

Beer Butt Chicken

Barrie Tapp 0

"A whole chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox, but the end result is moist, flavorful, and amazing. All you'll need is some chicken, butter, beer, and seasonings."

Ingredients 4 h {{adjustedServings}} servings 514 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 40.3 g
  • 62%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 1618 mg
  • 65%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for low heat.
  2. In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
  3. Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
  4. Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
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Reviews 707

  1. 885 Ratings


I have made a version of this recipe for several years and have some suggestions, mix 6 tablespoons McCormick Ckicken seasoning with 1 tablespoon garlic powder, onion powder, black pepper, Accent (optional) and 1/2 teaspoon Cayenne pepper. Loosen skin and spread 1/2 of mixture under skin, dont miss the legs, rub remaining mixture on outside of chicken. Let sit in fridge overnight. Use a 16 oz. can of beer so that a couple of inches stick out the bottom to grab with the tongs after cooking, very important, spray the can with Pam to make removal much easier. put a tablespoon of garlic and onion powder in beer to season. Fill smoker box with hickory chips and cook chicken at 350 for 1 1/4 to 1 1/2 hours for 5 lb. bird. Skin will be a deep mahogany and it will taste fantastic

Jennifer : )

Gotta love this recipe. I have made this quite a few times on the grill AND in the oven (350 degress for about 1 1/2 hours). There are stands "chickcan rack" on the market that make this quite easy too. I add a "montreal chicken blend" to the recipe and a small potato or onion in the neck cavity to hold in the vapors. Thanks for sharing.


MAAAVELOUS DAHLING!!! Make SURE you don't overcook this baby (devastating!!!) Guaranteed to be the most delicious chicken you've ever tasted! Also most of the fun of this is DRINKING HALF THE BEER!!! (Discard???--whatever there, chief!) No grill?--bakes easily at 350 for about 15 minutes per pound--if ya lather the ole' girl up with dijon and honey as one member recommended it's even better (if that's possible?) OH YEAH--forget that flimsy foil cookie sheet--basic physics here folks...just doesn't have the tensile strength to handle a 7lb. roaster carried from the counter to the oven or grill--especially when precariously perched on top of a partial can o' brew! Regarding that--you can position the legs forward in tripod formation for better balance. Use a glass baking dish--a bit more cleanup but you won't look like the village idiot when you have to lift it! Try this recipe with any fowl--you'll be glad you did!!! (Use fruit preserves of choice on the outside of a duck--yeah baby!!!)