Beer Butt Chicken

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I love meats that are grilled, roasted, basted or in anyway cooked with beer. I love the flavor it imparts to the meat so when I came across Blue Moon’s Harvest Pumpkin Spice this weekend I knew I needed to cook something with it.  A nice “Beer Butt Chicken” sounded yummy.  Yes, the name isn’t very appealing but the taste is great and the meat is so juicy and flavorful.

To make a “Beer Butt Chicken” you will need:
1 Roasting Chicken
1 Can (I used a soda can cause my beer comes in bottles.)
A Roasting Pan
Spice Rub (Recipe Below)
An Apple or Orange wedge

Spice Rub
(You can use for favorite spice rub for chicken. I made this one to match some of the flavors of the beer. )

2 tsp. garlic powder
2 tsp. seasoned salt
2 tsp. Pepper
2 tsp. paprkia
2 tsp. brown sugar
1 tsp. cloves
1 tsp. allspice

Mix ingredients together. Rub inside the cavity of the chicken and all over the skin of the chicken.  Allow the chicken to sit at room temperature for about 30 minutes.

Beer Butt Chicken

Remove all but the bottom rack and preheat the oven to 350.  Punch 5 or 6 holes around the top of your can.  Fill the can with 6 ounces of beer.  Save the rest of the beer to use in my Hunter’s Carrots recipe.  Line a baking dish with foil and place the can in the center of the dish.  Carefully lower your chicken onto the can. It should fit easily into the cavity of the chicken.  Adjust the legs to balance the chicken.  Place an apple or orange wedge into the neck cavity of the chicken to prevent the steam from escaping.  Roast in the oven for about two hours or until the juices run clear.

When you remove the chicken from the oven, carefully remove the can and discard the beer and the can.  Carve and serve with Hunter’s Carrots! Enjoy!


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