How to Make Grilled Beer Butt Chicken

How to Make Grilled Beer Butt Chicken

How to Make Grilled Beer Butt Chicken

2 hours

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   14 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 5lb whole chicken
  • 1 12oz beer
  • 2 tbsp olive oil
  • 1 cup apple cider
  • 2 tbsp balsamic vinegar
  • 1 tsp brown sugar
  • 1 tsp garlic powder
  • 1/3 tsp onion powder
  • 1 tsp savory
  • 1/2 tsp cayenne pepper
  • 1 tsp chili powder
  • 1/4 tsp white pepper
  • 1 tsp paprika
  • 1 tsp dried mustard
  • 1 tsp kosher salt
Instructions

Light the grill and heat it up to 375 degrees Fahrenheit.

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. Allow the chicken to sit at room temperature for 30 minutes before putting onto the grill.

Rinse the chicken and then dry thoroughly.

Add the rub all over the inside and outside of the chicken. Allow the chicken to sit at room temperature for 30 minutes before putting onto the grill.

Add one half can of beer, apple cider, olive oil, vinegar, and place into the spray bottle.

Pour the remaining beer into the cavity of the chicken roaster.

After carefully placing the chicken onto the roaster, place the roaster onto the grill out of the indirect heat.

After 10 minutes baste the chicken with the spray, and again after 15 minutes.

Continue to cook the chicken for an hour, or until the internal temperature registers 165 degrees.

Continue to baste with the spray every 10 minutes to help maintain moisture and so the chicken will not dry out.

Remove the beer can chicken from the grill after once again confirming the chicken has been fully cooked. Do this by using a thermometer inserted into the thickest part of the breast. 

Place the chicken on a serving pan and be very careful to not spill the liquid. Baste the chicken one ast time and then cover with foil for 10 minutes to seal the flavors before carving and serving.

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