Beer-Butt Chicken

There is something immensely satisfying about cooking a whole bird on top of a beer can over open flames/coals. When I first came across Beer Can Chicken, it sounded gimmicky and something you would expect to find a frat party. However, one taste of the moist, flavourful meat and I was sold. Being able to stick a beer up the butt of the chicken is just an added bonus. Also- the leftover carcass makes for delicious, smokey broth. Perfect for Chicken Corn Chowder.

The premise of this dish is that liquid steams up from the heat, infusing the meat with moisture and flavour. While the recipe calls for a beer, you don’t have to use alcohol. The point is to infuse moisture. Apple juice or Root Beer are great non-alcoholic options. As for the type of beer, don’t concern yourself. Use something drinkable. That’s really the only rule.

Beer-Butt Chicken

Adapted Loosely The Kitchn
Serves 4-6

1 (12-ounce) can of beer
1 1/2 tsp kosher salt
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp ground cumin
1 (4 to 4 1/2 pound) whole chicken

Combine the salt, paprika, thyme, and cumin. Pat the chicken dry with paper towels and rub the chicken inside and out with the spice mixture. Leave the chicken to rest, uncovered in the fridge for at least 2 hours and preferably over night.

Heat an outdoor grill, on indirect heat. On a gas grill, heat 2 of the 3 or 4 burners on high heat but keep the remainder of the burners off. For charcoal (which is preferable!), light a full chimney of charcoal and arrange the coals on one side of the grill.

Pour out half of the beer (or let’s be honest, drink half of the beer). Stabilize the beer and lower the chicken leg-side down onto the beer until is securely propped upright. It is helpful to have an extra set of hands to keep the beer from tipping. Place the chicken on the indirect side of the gill, so that it is standing upright on the beer can. It sometimes help to maneuver the chicken legs on the grill to help it sit upright. This is the hardest part!

Grill for 1 to 1 1/2 hours over indirect heat, until the chicken reads 160F on an instant read thermometer. Make sure to check both the thigh and the breast meat to ensure that it is cooked through. Remove the chicken from the heat and place it on a cutting board and let the chicken rest for at least 10 minutes. Be careful when removing the chicken from the can as it is very hot. It helps to have a second person grasp the can with an oven mitt while the other pulls on the chicken.

Carve and serve.