Garlic Herb Beer Butt Chicken

Garlic Herb Beer Butt Chicken

Berube24 0

"This is the easiest, juiciest, most flavorful chicken you will ever make!"

Ingredients 2 h 30 m {{adjustedServings}} servings 436 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 39 g
  • 78%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  1. Rinse chickens and pat dry inside and out with paper towels. Rub skin of chickens with 1/4 cup softened butter. Mix paprika, garlic powder, and black pepper in a small bowl and sprinkle chickens with about half the seasoning mix. Reserve remaining seasonings for later step.
  2. Make a small hole in the skin between the breast and leg of each chicken; use your finger to loosen breast skin and push 1 or 2 cloves of garlic beneath the breast skin. Place parsley, oregano, and thyme in the cavity of each chicken. Let the chickens marinate 1 hour, or up to overnight refrigerated.
  3. Preheat grill for low heat and lightly oil the grate.
  4. Place 2 garlic cloves into each partially full can of beer and remove herbs from chicken cavities; stuff the herbs into the beer cans. Spray each chicken with cooking spray and sit the chickens up on the beer cans, inserting cans into the cavities to hold chickens upright.
  5. Place a large section of aluminum foil on grill; stand chickens up on the foil. Baste chickens with 1/4 cup melted butter and sprinkle with remaining seasoning mix.
  6. Grill chickens until an instant-read meat thermometer inserted into a thigh of each bird reads 180 degrees F (80 degrees C), about 2 hours.
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Reviews 7

  1. 7 Ratings


This chicken was phenomenal~ After adding salt! Instead of garlic powder, I used garlic salt. I also used minced garlic under the skin since I didn't have any garlic cloves, and put some of the minced garlic in the can of beer. We put our chicken on a foil lined cookie sheet and placed on indirect heat on the grill. Our chicken was a 5 pounder, we did 1 1/2 hours at 300 degrees, then cranked it to 400 for about 45 min. The chicken came out super moist with crispy golden skin! We will definitely be making this again!!!

Baking Nana

The best thing about any beer can chicken is how moist and tender the meat is - this is no exception. The absence of salt was very noticeable - this really needed a nice sprinkling of kosher salt over the skin. On the grill or in the oven I place the chicken is a heavy metal baking pan. The drippings make a wonderful gravy and all the rendered chicken fat doesn't total the grill.


I have been searching for a low sodium beer can chix recipe. Some ppl can't or shouldn't have the salt. The others can put it on their plate. Thank you Berube24. I also substituted butter for Canola Oil. Mighty Tasty!