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Brian Walker, our favorite cook |
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This
fabulous chicken was prepared for our family by family friend, Brian Walker of
Hillsboro, Oregon. He prepared this outstanding chicken for one of our
get-togethers.
Beer Can Chicken, Drunken Chicken, Beer Butt Chicken - no matter what you call it, this is a delicious way to
barbecue a whole chicken. This chicken is the juiciest cooked chicken you'll ever try! The beer inside the can steams the chicken making it so tender and
juicy. Do this recipe when you are having a group of people over. Everyone likes to watch the preparation and the cooking of this chicken as it looks so
weird on the barbecue grill. Great entertainment!
Check out more great
Poultry Recipes and how to
Brine Poultry for a moister and tastier dish.
Beer Butt Chicken - Beer Can Chicken - Drunken Chicken
Recipe Type:
Poultry,
Barbecue & Grilling
Yields: 4 generous servings
Prep time: 20 min
Cook time: 3 hr
Ingredients:
1 (3 1/2 to 4 pounds) whole chicken
1 (12-ounce) can beer (cut off top with a can opener)*
1 cup butter or
olive oil
2 tablespoons garlic salt or 4 to 5 cloves
garlic, crushed
2 tablespoons paprika
Pinch cayenne pepper or to taste
Fresh or dried herbs of your choice
Coarse
salt and freshly-ground
black pepper to taste
* Fruit juice, soda (not diet) or wine can be used in place of beer, but beer is the tastiest option (the beer vaporizes and soaks into the meat making it very moist
and very tasty).
Preparation:
Preheat barbecue grill (spray grill with vegetable-oil cooking spray).
Drink (or pour out) 1/4 of the beer from the can.
In a small saucepan over low heat, melt butter
or heat olive oil. Mix in garlic salt, paprika, cayenne pepper, herbs, salt, and pepper; set aside.
NOTE: You can substitute any favorite chicken rub.
Cut off all the fat from the body and neck openings as you want the cavity free and clear; remove the
giblets and discard. Rub the inside and outside of the chicken with
butter/seasoning mixture (this seals the chicken and also ensures that the skin
will be brown and crispy when done).
Slide the top of the beer can deep inside the chicken cavity (the bottom end). Lightly oil the exterior of the
can with salad oil. If the opening is especially wide, a carrot or
slice of potato can be slid in beside the can to seal off the cavity. Push
until the can is almost fully inside the bird. The bottom of the can and the two
legs bent slightly downward form a tripod which keeps the chicken upright on the grill.
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Seasoning the chicken |
Chickens ready to cook on the grill |
Cover barbecue with lid, open any vents, and cook over low to medium heat for approximately 2 to 3 hours (depending on your heat
source) or until a
meat thermometer registers an
internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife).
Check the chicken every 20 minutes or so and brush on more of the butter/seasoning mixture or olive oil as needed. If the chicken is browning too fast,
cover the chicken with aluminum foil.
 This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
When the chicken is done, remove from the grill and let the chicken cool for 15
minutes before cutting and serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
NOTE: When removing the chicken from the grill, be
especially careful as the aluminum can (and the liquid in it) will be very hot
and you could burn yourself.
One chicken makes approximately 4 generous servings.
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