Beer Butt Chicken

Recipe View Prepare the Grill: Preheat an outdoor grill for indirect, low heat (around 250-300°F/120-150°C). Lightly oil the grate. (5 minutes)

Recipe View Prepare the Butter Mixture: In a small skillet, melt 1/2 cup of the butter over low heat. Stir in 1 tablespoon of the garlic salt, 1 tablespoon of the paprika, salt, and pepper to taste. Set aside. (5 minutes)

Recipe View Prepare the Beer Can: Discard approximately 1/2 of the beer from the can, leaving the remainder. Add the remaining 1/2 cup of butter to the beer can. Then add the remaining 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper to the beer can. Place the can on a sturdy baking sheet or disposable roasting pan. (5 minutes)

Recipe View Assemble the Chicken: Pat the chicken dry with paper towels. Gently loosen the skin over the breast and thighs. Carefully set the chicken upright on the beer can, inserting the can into the cavity of the chicken. The chicken should stand securely on the can and the baking sheet. Baste the entire chicken with the melted, seasoned butter mixture. (10 minutes)

Recipe View Grill the Chicken: Carefully transfer the baking sheet with the chicken to the preheated grill. Ensure the grill is set up for indirect heat. Close the grill lid and cook over low heat until the chicken is no longer pink at the bone and the juices run clear when pierced with a fork. The internal temperature of the thickest part of the thigh, near the bone, should reach 165 degrees F (74 degrees C). This will take approximately 2.5-3 hours.

Recipe View Rest and Serve: Remove the chicken from the grill and cover loosely with a double layer of aluminum foil. Allow the chicken to rest in a warm area for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.