Beer Butt Chicken is one of my favorite meals of all time. It’s a pretty simple recipe and best of all, it’s done on the barbecue.
When it comes to cooking, I like my meals on the BBQ. I’m not so handy when I have to do things in the oven, but over an open flame I’m better at getting it just right. I also like the flavour you can get and the control you have.
If you’ve never had this meal, you’re in for a treat!
- 1 whole chicken – (feeds 2-3 people)
- 1 can of beer
- olive oil
- sea salt
- onion powder
- garlic powder
In a small bowl, mix 1 table spoon of sea salt and oregano with 1 teaspoon of pepper, onion powder and garlic powder.
Place chicken on a baking sheet or aluminum foil and coat with olive oil. Once full coated, sprinkle on spices so you get a nice even coat over the whole bird.
Once the chicken is coated with the spices, it’s time to place it on the beer can. First, open the can and empty about 1/4 of the beer. (drinking it is usually the preferred method)
With 3/4 of the beer remaining, you will place the chicken on the can.
I utilize a special beer butt holder as seen here. It helps stand the chicken more easily on the BBQ. If you don’t have one, you’ll have to balance the chicken on the can and use it’s legs for a 3-point stance.
Time to cook!
You will stand the chicken up on one side of the BBQ. The burners on the OPPOSITE side of the BBQ will be on high, with the burners on the same side being off. Cook for 60-70 minutes rotating the chicken every 10-15 minutes to evenly brown all sides.
Serve the chicken with a nice salad and enjoy!
Save some of the seasoning for once you’ve cut up the chicken. Spread a little seasoning over the meat for a little extra flavour!