Beer Butt Chicken Recipes

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BEER BUTT CHICKEN



Beer butt chicken image

I've never seen this done in Britain, but it's a really fun and effective way to cook chicken. I'm giving you two methods, one in the barbecue and one in the oven - both will give you tasty chicken. The steam from the beer cooks the inside of the bird, so the meat ends up lovely and juicy.

Provided by Jamie Oliver

Categories     Chicken Recipes     Jamie's America     Chicken     Dinner Party     Father's day     Sunday lunch     American

Time 1h25m

Yield 4

Number Of Ingredients 9

1 x 1.5 kg whole free-range chicken
1 x 473 ml can of lager
RUB
1 heaped teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon smoked paprika
1 teaspoon brown sugar
1 teaspoon mild chilli powder
olive oil

Steps:

  • Preheat the barbecue, or oven to 200°C/400°F/gas 6. Take your chicken out of the fridge while you make the rub.
  • In a pestle and mortar, bash up the fennel and cumin seeds and mix with the paprika, brown sugar, chilli powder, and a pinch of sea salt and black pepper.
  • Stir in 3 tablespoons of oil until you get a paste, then drizzle all over the chicken, inside and out, using your hands to make sure you get it into all the nooks and crannies.
  • Crack open the beer, have a couple of good swigs so your can is just about half full, then lower the chicken's cavity on to the top of the can so it looks as though the chicken is sitting on the can.
  • If you're using the barbecue, try to strategically move a small amount of coals to the sides rather than directly underneath the chicken, so the heat radiates around it and cooks it from all angles rather than grills it.
  • Carefully sit the chicken on the bars of the barbecue or in a roasting tray on the very bottom of the oven. Cook for 1 hour 10 minutes to 1 hour 30 minutes, or until the meat pulls away from the bone and the juices run clear. If this isn't the case (all barbecues and ovens are slightly different) just cook for a bit longer.
  • Once done, carefully remove the can and loosely cover the chicken with foil and a tea towel while you get some grilled veg, salad or warm breads together - but trust me, it tastes so good you won't need much else.

Nutrition Facts : Calories 625 calories, Fat 44 g fat, SaturatedFat 11 g saturated fat, Protein 47.3 g protein, Carbohydrate 1.4 g carbohydrate, Sugar 0.5 g sugar, Sodium 1.1 g salt, Fiber 0.3 g fibre

BEER BUTT CHICKEN



Beer Butt Chicken image

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.

Provided by Barrie Tapp

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h

Yield 8

Number Of Ingredients 6

1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken

Steps:

  • Preheat an outdoor grill for low heat.
  • In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
  • 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.
  • 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).

Nutrition Facts : Calories 514.2 calories, Carbohydrate 3 g, Cholesterol 158 mg, Fat 40.3 g, Fiber 0.7 g, Protein 31.4 g, SaturatedFat 19.4 g, Sodium 1618.1 mg, Sugar 0.2 g

OVEN BEER CAN CHICKEN



Oven Beer Can Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 tablespoon ground coriander
1 tablespoon paprika
1 lemon, zested
Kosher salt and freshly ground black pepper
1 whole chicken (about 4 pounds)
One 12-ounce can lager or pilsner beer, at room temperature
1 medium shallot, finely chopped
2 teaspoons all-purpose flour
1/4 cup heavy cream
3 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan.
  • Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity.
  • Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet.
  • Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes.
  • Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet's handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don't have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley.
  • Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce.

BEER CAN CHICKEN



Beer Can Chicken image

Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 6

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Steps:

  • Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
  • Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
  • Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

SMOKED BEER BUTT CHICKEN



Smoked Beer Butt Chicken image

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.

Provided by kat

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h20m

Yield 4

Number Of Ingredients 9

1 (3 pound) whole chicken
¼ cup vegetable oil
3 tablespoons liquid smoke flavoring
1 clove garlic, peeled
⅔ (12 ounce) can beer
sea salt to taste
ground black pepper to taste
1 pinch garlic salt, or to taste
1 small whole potato

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • 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.
  • 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).

Nutrition Facts : Calories 697.2 calories, Carbohydrate 10 g, Cholesterol 145.4 mg, Fat 49.4 g, Fiber 1 g, Protein 47.1 g, SaturatedFat 10.7 g, Sodium 307.1 mg, Sugar 0.3 g

BEER CAN CHICKEN



Beer Can Chicken image

This Beer Can Chicken (or Beer Butt Chicken) is tender, moist, and flavorful! It's easy to make and you can grill or roast it in the oven!

Provided by Malinda Linnebur

Categories     Chicken

Number Of Ingredients 10

1 (4-5 pound)(1.8-2.2kg) whole chicken, neck and giblets removed
1 can beer, opened and half of the liquid removed
2 tablespoons olive oil
1 tablespoon kosher salt
1 tablespoon packed brown sugar, light or dark
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon chili powder
½-1 teaspoon cayenne pepper

Steps:

  • Preheat grill to medium high heat (about 375 degrees F).
  • In a small bowl combine the salt, brown sugar, paprika, garlic powder, onion powder, chili powder, and cayenne; set aside.
  • Dry chicken very well using paper towels. Coat the chicken in olive oil. Sprinkle the entire chicken with the reserved spice rub. Place chicken over the can of beer and place in a small baking pan. You can also use a beer can chicken pan or holder instead.
  • Turn off one burner on the grill and place chicken over the unlit burner. Reduce heat to medium (350 degrees F) and cook for 1 ¼-1 ½ hours or until juices run clear and a meat thermometer reads 165 degrees F when inserted in the thickest part of the breast. (Towards the end of cooking I like to crank up the heat to really crisp up the skin)
  • Remove from grill and let rest for 10 minutes before carving.

Nutrition Facts : Calories 89 kcal, Carbohydrate 6 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1756 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

ULTIMATE BEER BUTT CHICKEN BEER CAN



Ultimate Beer Butt Chicken Beer Can image

Make and share this Ultimate Beer Butt Chicken Beer Can recipe from Food.com.

Provided by AZRoxy63

Categories     Whole Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon dried bay leaf, crushed
1/2 cup brown sugar, packed tight
2 teaspoons fine sea salt
2 tablespoons black pepper
4 tablespoons paprika
2 teaspoons cayenne pepper
4 tablespoons ketchup
3 teaspoons Frank's red hot sauce
4 tablespoons Bud Light beer
4 tablespoons white vinegar
1 (12 ounce) can Bud Light beer
1 (3 1/2-4 lb) whole chickens

Steps:

  • Rinse chicken well inside an out.
  • Pat bird completely dry with paper towels.
  • To make the rub: mix 4 tbsp paprika, 2 tsp salt, 2 tbsp black pepper, 2 tsp cayenne pepper, and 1/4 cup brown sugar in a small bowl and set it aside.
  • To make glaze: mix together 1/4 cup brown sugar, 4 tbsp ketchup, 3 tsp frank's red hot sauce, 4 tbsp white vinegar, 4 tbsp beer (save remainder in can and set it aside), and 2 tbsp of the spice rub you just made in a separate bowl; set aside.
  • Pour beer can out (or drink it down) until it is just a bit over half way full and then add crushed bay leaves and 1 tsp of rub to the half full can.
  • Loosen the skin on the breasts, legs and thighs of your chicken.
  • Massage the rub into the meat under the skin and then all over the outside of the bird's skin as well as inside the cavity.
  • Place beer can in the "butt" of the bird making the bird stand upright.
  • Preheat grill with all burners on high until grill is heated and ready to cook.
  • You must cook indirectly; so if you have 2 burners on your grill, turn one off (for 3 burners turn 1 off, for 4 burners turn 2 off, etc.).
  • Place the standing bird on the cooler or "off" burner side of the grill with the breasts facing the hot or "on side of it (you grill should remain at about 375 degrees during the entire cooking process).
  • Close lid and cook for 30 minutes, then rotate bird so that the opposite side (the back) is not facing the heated side of the grill and then continue cooking with the lid closed for 30 more minutes.
  • Rotate bird back to original position with breasts facing the heat and glaze the entire bird thoroughly with the pre-made glaze; continue cooking 30 more minutes until cooked, brown and slightly crisped.
  • Transfer chicken carefully off of beer can and onto cutting board.
  • Let rest 5-10 minutes and then carve and enjoy!

BEER BUTT CHICKEN



Beer Butt Chicken image

If you like chicken, this is the best way (my opinion only) to fix it. It keeps it very moist. It will looked burnt, but believe me, it is not.

Provided by RVT935

Categories     Whole Chicken

Time P2DT15m

Yield 4 serving(s)

Number Of Ingredients 7

1 beer (your choice)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons cajun seasoning
1 teaspoon basil

Steps:

  • Pour out half of the beer, cut open the top of the beer can.
  • pour all of the ingredients into the beer.
  • set whole chicken on top of the beer can.
  • get your smoker set at 300-350 deg.
  • set chicken and beer can on smoker and smoke for 2 1/2 to 3 hours.
  • I always smoke two and make the 2nd one into chicken salad.
  • Hint: They make a stand that you can out your can in and then put your chicken over the stand.

Nutrition Facts : Calories 17.1, Fat 0.1, Sodium 1746.3, Carbohydrate 4, Fiber 0.7, Sugar 1.1, Protein 0.7

BEER CAN CHICKEN



Beer can chicken image

This method of cooking a chicken may look a little undignified, but it is guaranteed to keep the meat really tender and juicy

Provided by Good Food team

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 9

1.8kg chicken
3 tbsp olive oil
440ml can of beer
1 tbsp muscovado sugar
1 tbsp sweet smoked paprika
1 tsp cayenne pepper
2 tsp English mustard powder
2 tsp thyme
1½ tsp celery salt

Steps:

  • Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side. If using a small barbecue, you will have to remove the grills and place a sturdy roasting tin on the floor of the barbecue, next to the coals - this will give you space to close the lid once the chicken is in. If you have a large barbecue, the chicken can sit directly on the grills (or on a tray on the grills, so that it doesn't topple over.)
  • To make the rub, mix all the ingredients together with a good grinding of black pepper. Drizzle the chicken with the oil, sprinkle over the rub and massage it into the skin, making sure you get into all the nooks and crannies, even inside the cavity.
  • Use a can opener to take off the top of the can of beer. Pour out half the beer (tip into a glass to drink!) and leave the rest in the can, as it will keep the chicken moist while it cooks. Pop the chicken onto the can, legs down, so that it looks like it is sitting upright with the can in its cavity. Stand the chicken and can upright on the barbecue, either in the roasting tin or directly on the grill, on the side with no coals. Close the lid and cook for 1 hr 20 mins until the chicken is browned, the meat tender and the juices run clear. If the juices aren't clear, cook for a further 10 mins, then check again. (To cook in the oven, heat to 200C/180C fan/gas 6. Sit the chicken on a baking tray, place in the bottom of the oven, and follow the same cooking time.)
  • Remove the chicken from the barbecue, cover lightly with foil and leave to rest for 20 mins before serving.

Nutrition Facts : Calories 397 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 38 grams protein, Sodium 1.6 milligram of sodium

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From myrecipes.com


GRILLED BEER BUTT CHICKEN RECIPE - PINKWHEN
2020-02-27 Light your grill and heat up to 375 degrees. To make the rub, grab a small bowl and combine the salt and pepper, brown sugar, garlic powder onion powder, cayenne, savory, paprika, and dried mustard. Rinse the chicken and then dry thoroughly. Add the rub all over the inside and outside of the chicken.
From pinkwhen.com


SMOKED BEER BUTT CHICKEN – MOTHER SPRUCE FARM
2017-12-07 Dissolve 1/4 cup sea salt in approximately one gallon of water, in a large pot. Wash and rinse chicken. Remove giblets from cavity. Add chicken to salt water, ensuring that water covers chicken completely. Refrigerate for about 3 hours. Melt the butter and add it …
From mothersprucefarm.com


BEER BUTT CHICKEN ON THE KAMADO | CAROLINA COOKER
2021-07-08 Directions. Lather butter all over and inside the skin of a whole chicken. Coat chicken liberally with your favorite rub. Add one of your favorite beers to the to use as a chicken stand. Cook chicken at 250°F to 300°F. Internal temperature should be 165°F. Coat chicken with your favorite Carolina Cooker® sauce. Pull chicken and enjoy.
From carolinacooker.com


BEER CAN (BUTT) CHICKEN| BIG GREEN EGG FOOD & RECIPE BLOG BY …
2020-03-27 Apply your favorite rub all over the chicken, even inside the cavity. Work the mixture gently into the skin and under the skin wherever possible. Cover the chicken and set aside at room temperature for 30 minutes. Pour half of the beer into the spray bottle. Add the apple cider, olive oil, and vinegar and set aside.
From feedingmrsqueeze.com


SMOKED BEER CAN CHICKEN RECIPE - THE SPRUCE EATS
2021-06-16 Gather the ingredients. Preheat a smoker to 225 to 250 F. Combine the chili powder, salt, and onion powder and then rub all over the chicken. Open the beer and pour out (or better yet, drink) half of the can. Use a can opener to cut off the top of the beer can. Add the chopped onion, vinegar, and garlic to the beer can.
From thespruceeats.com


CANCOOKER BEER BUTT CHICKEN - SETH MCGINN'S CANCOOKER
Baste the chicken with olive oil. Mix the dry ingredients in a small bowl and rub the mixture onto the chicken. Pour 24 oz of beer into the CanCooker. Use the Chicken Rack Handle to lower the rack with the chicken into the CanCooker. Latch lid and cook on low/medium heat for 50 minutes. Remove the CanCooker from heat and let stand for a few ...
From cancooker.com


THE BEST BEER CAN CHICKEN RECIPE - WHOLESOME FARMHOUSE RECIPES
2022-04-18 Once the grill has been preheated, turn off one grill burner. Place the chicken standing on the can in this area to grill over indirect heat. Reduce the heat to a medium temperature of 350 degrees Fahrenheit. Close the grill and cook for 1 hour and 15 minutes. Use a meat thermometer to check the internal temperature.
From wholesomefarmhouserecipes.com


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