Nothing says summer like grilling, beer and BBQ chicken…
but would it be More summer if you cleverly morphed those three together?? As in taking a whole chicken, and gently placing a half empty can of brewski up the rear end for a total beer infusion. I have been interested in this concept for a while. I love roast chicken, but for me its a winter dish, on that requires roast vegetables and me standing in the kitchen for a couple hours.
Don’t get me wrong, I like working in the kitchen, and on a dark and dreary winter day in the NW (which happen….alot…)I will happily spend all day in the kitchen. But it’s september. And its beautiful out side. We are reaching the mid to high 70′s in the afternoon with a slight breeze. There is no better weather for being out side. So beer butt chicken it is.
Seriously this is easy as pie. And good. Moist on the inside crispy smoky skin on the out side. Served up with some grilled vegetables from the garden and you have the perfect summer meal. mmm.
The best part may also be, that because there is beer and a grill involved, which I am told are two men magnets, you might be able to pawn off dinner duties to your always super helpful hubby! (Sorry to any men reading this who take offense to that:) Didn’t happen for me cuz mine got home right at EAT time, but i’m cool with a little grilling. I’m even getting the hang of our charcoal grill/ smoker!
So here goes:
Beer Butt Chicken (the easiest whole chicken around??)
- 1 4-5 lb whole chicken
- 1 half empty can of beer. I used a nw micro brew, but any would work.
- 2 tbsp evoo
- 1 tbsp salt
- 2 tbsp fresh thyme (or experiment with other herbs!)
- 1/2 tbsp fresh ground pepper
I used a charcoal grill, which takes a little bit longer to heat up, but only put the charcoals on one side of the grill, the bird will cook with indirect heat. IF you have a gas grill, only light half the burners.
Back inside, wash and pat dry the chicken then cover in a mixture of the olive oil, salt & pepper and thyme. Save a little thyme for adding to the beer before inserting into the chicken.
Drink half a can of beer, then with the other half, put some herbs in there and insert into the butt of the chicken. This should make an easy, not wobbly stand for ms chicken. If you are not a beer drinker, you can use wine, or even chicken stock and these will also keep your chicken beautiful and moist. But because the been already comes in a perfectly sized receptacle, and I think the hoppy flavor adds to the smokiness of the finished product, the two are a good fit.
place the chicken on the grill, not over the direct heat and close the lid. for a 4 pound chicken, it takes about an hour and thirty minutes of cooking time. If you have a meat thermometer you are looking for a final cooking temp of about 166. Walk away from the grill for the first hour. then check, and see if you need more coals, or if your bird needs to be turned around to brown evenly. (mine did)
I threw on some corn on the cob and crispy zucchini when I had about 15 minutes left in the chicken cooking time.
remove from the heat, remove can for easy carving and enjoy! This seriously was the most juicy chicken I’ve ever cooked.