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Smoked Beer Butt Chicken

Smoked Beer Butt Chicken

  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
kat

kat

This recipe is very easy to make and you'll love it. It has crispy skin and is very moist on the inside...falls apart. You'll come out with a crispy skin with flavor, very moist inside that will fall apart with a smoked flavor with a hint of garlic - a must try! Use your grill or oven.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 697 kcal
  • 35%
  • Fat:
  • 49.4 g
  • 76%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 47.1 g
  • 94%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Rinse the chicken and dry with paper towels; rub vegetable oil over the entire chicken, inside and out. Pour liquid smoke flavoring into the can of beer and add the garlic clove. Set the chicken upright in a grill pan with the beer can inserted into the cavity. Season outside of skin with sea salt, black pepper, and garlic salt, gently rubbing the seasonings into the oiled chicken skin. Place the potato into the neck cavity to seal in steam and cover potato with the flap of neck skin. Secure the skin to the potato with a toothpick.
  3. Place chicken upright on the hot grill and grill until chicken is no longer pink inside and the skin is crisp, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 165 degrees F (75 degrees C).
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Reviews

greatauntsally
7

greatauntsally

6/10/2012

You will not believe how good this is. It can also be cooked in the oven at 350 degrees.

Patty Cakes
6

Patty Cakes

6/23/2012

This was very easy. I feel I did not get the full flavor out of this since I cooked it on the bbq over indirect heat. Don't get me wrong, it was cooked through but just no noticeable flavor.

Anne Bussman
4

Anne Bussman

6/27/2012

Mine turned out dry. I had a 5 lb. chicken and prepared it as directed, and used the stand that holds the beer can. I cooked it 2 hours and it was overdone. Maybe I had the grill too hot at 375, but the recipe says to put it on a hot grill. I might make beer can chicken again, but I will cook it a lower temp and make sure to check it with a thermometer way before the 2 hour mark. Couldn't taste any of the seasonings.

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