For a deeper smoky flavor, use wood chips (such as hickory or mesquite) in a smoker box or foil pouch on your grill. Experiment with different types of beer to customize the flavor of the chicken. Dark lagers and amber ales tend to work well. If you don't have a grill pan, you can use a disposable aluminum pan to hold the chicken upright. Be careful when handling the hot beer can after grilling.
Smoked Beer Butt Chicken
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PREP TIME20 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 20 mins
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SERVING4 People
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VIEWS18
Elevate your grilling game with this Smoked Beer Butt Chicken! The infused beer creates an incredibly moist and tender bird from the inside out, while the smoky exterior boasts a beautiful, crispy skin. This method guarantees a flavorful and unforgettable chicken dinner that's sure to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol145 mg
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Fiber1 g
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Protein47 g
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Saturated Fat11 g
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Sodium307 mg
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Sugar0 g
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Fat49 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Grill: Preheat your grill to medium heat (around 350°F or 175°C) and lightly oil the grate. (5 minutes)
02
StepPrepare the Chicken: Rinse the chicken thoroughly and pat it dry with paper towels. Rub the vegetable oil all over the chicken, both inside and out. (5 minutes)
03
StepInfuse the Beer: Pour the liquid smoke flavoring into the can of beer and add the peeled garlic clove. (2 minutes)
04
StepAssemble the Chicken: Place the chicken upright in a grill pan. Carefully insert the beer can into the cavity of the chicken. (3 minutes)
05
StepSeason the Chicken: Season the outside of the chicken skin generously with sea salt, black pepper, and garlic salt (if using). Gently rub the seasonings into the oiled skin to ensure even coverage. (5 minutes)
06
StepSeal in the Steam: Place the small whole potato into the neck cavity of the chicken to help seal in the steam. Cover the potato with the flap of neck skin and secure it with a toothpick. (3 minutes)
07
StepGrill the Chicken: Carefully place the chicken upright on the preheated grill. Close the lid and grill until the chicken is no longer pink inside and the skin is crispy and golden brown. This should take approximately 2 hours. Use an instant-read meat thermometer inserted into the thickest part of a thigh (without touching bone) to ensure the internal temperature reaches at least 165°F (75°C). (120 minutes)
08
StepRest and Serve: Once the chicken is cooked through, carefully remove it from the grill and let it rest for 10-15 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. (10 minutes)
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Oswald Kemmer
Jun 26, 2025Easy to follow instructions and the results are fantastic. Highly recommended!
Silas Conn
Jun 19, 2025I tried this on my oven and it came out perfect! The skin was crispy and the meat was so tender.
Giovanna Mitchell
Jun 14, 2025I was a bit skeptical about the beer can method, but it worked like a charm!
Daphney Schmitt
Jun 7, 2025Make sure to use a good quality beer. It really affects the flavor of the chicken.
Arianna Emard
May 20, 2025This recipe is a game-changer! The chicken was so moist and flavorful, everyone loved it.
Laurine Mayer
May 8, 2025My family raved about this chicken. It's now a regular on our dinner menu.
Cullen Armstrong
Apr 29, 2025I added some herbs to the beer can for extra flavor and it was amazing!
Braden Gleason
Apr 26, 2025I used a meat thermometer to make sure the chicken was cooked through. It's a must!
Weldon Morar
Apr 18, 2025The liquid smoke really makes a difference. I'll definitely be making this again.
Davon Beer
Apr 13, 2025The potato trick is genius! It kept the chicken super moist.