Beer Can Butt Chicken
Beer can butt chicken has been a regular staple in my weekly rotation for at least 10 years! It's so easy and the chicken comes out juicy every time!
Ingredients
- 5-7 pound whole chicken
- garlic powder
- Kosher salt
- course ground black pepper
- 1 can light beer whatever you have in the fridge
- 1 garlic clove
- 1 sprig fresh rosemary
Instructions
- Preheat your grill to between 375 and 400 degrees
- Rinse your chicken under cold water and pat dry with paper towels
- Drizzle your chicken with olive oil and rub it all over to make sure the chicken is coated
- Season generously with garlic powder, Kosher salt and pepper
- Empty about 1/3 of a can of light beer, stuff the garlic clove into the beer can and the rosemary sprig so it is sticking up out of the can
- Put the can up the chicken's butt so the chicken stands up straight
- Place your chicken over indirect heat on your grill for 1 hour and 30 minutes or until a digital thermometer reads 165 degrees
Notes
You can turn your chicken every 30 mintues to help the skin crisp evenly. Even though this recipe takes some time, it's so easy and when I'm making on a weeknight for just the 2 of us I usually just put it on the grill and leave it. :)