Beer in the Rear Chicken - Beer Can Chicken

Beer in the Rear chicken is a whole chicken that is grilled and roasted on top of an open beer can for added juiciness and flavor.
Beer in the Rear Chicken is the tastiest and the easiest chicken recipe I've ever made. I adapted this recipe from Paula's Home Cooking, no surprise there I'm so addicted to that show. This recipe goes by several names, Beer in the Rear Chicken, Drunken Chicken and Beer Butt Chicken whatever title you throw on this chicken it is all the same in the end.
The basic version of Beer in the Rear chicken only requires a whole chicken and a can of beer. However if you really want to top it off you should also include some type of dry rub to give it that extra flavor boost.

We have grilled this chicken two different ways. On a charcoal grill and in our wood smoker. Both ways are awesome. If cooking on a charcoal grill cook the chicken takes approximately 1 hour to cook. 

The second time we smoked two chickens so it took around 2 hours. If you want left overs for another day, maybe to use in chicken pot pie or a chicken casserole I would recommend cooking up two of these guys. 

Summer is quickly approaching, well at least here in Texas it is. This is the perfect recipe for summer grilling. If you haven't tasted a beer in the rear chicken, I promise you are in for a tasty treat. What is your favorite way to grill chicken?

Let's get started! In a small bowl combine the salt, pepper, paprika, onion powder, garlic powder and brown sugar; set aside. Wash and drain the chicken and pat dry with paper towels. Rub the entire chicken with olive oil. Season the chicken inside and out with the dry seasoning mixture.  Refrigerate in a large Ziplock bag until ready to cook (refrigerate at least 4 hours). 

I don't know why but this picture looks so funny to me. That chicken just sitting up on the grill.

Prepare the charcoal grill. 
When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Try and open the can as much as possible or completely using a can opener or knife (be careful). 

Insert the sprig of rosemary to the can, add some more spices if desired into the can then place the beer can, keeping it upright, into the rear cavity of the chicken. I used a beer can chicken holder. Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. 

Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork. 

Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters. This is what it looks like fresh off the grill.

Yum the chicken into serving size pieces and enjoy. 

adapted from: Paula Deen Online


Meg said…
Looks amazing! YUM!
This looks really good! All of your recipes look so yummy!
God bless,
P.S. I love Paula Deen also! My mom, dad and sister went to Savannah last summer and went to eat at The Lady and Sons. Wish I could have went! But they brought me back one of her aprons that she sells. They have such cute sayings.
I know! They do look funny standing up don't they? I half expect it to start dancin' or something!

Chicken done like this is SO good. Emeril has a cast iron pan he designed for this and I want one!

I love grilled chicken with just a bit of charred skin on it! Crazy huh?
Sonya said…
I laughed so hard when I read "Beer in the Rear chicken" LOL I actually do not make chicken on the grill because it never comes out the way I want it to. However Im going to give this recipe a shot. I love Paula aswell!
Tina Butler said…
Amanda, How neat I would love to visit The Lady and Sons. That was so nice of them to bring you back a apron, I bet you wear it proudly I know I would.

Mary that is exactly what i thought, I kept thinking he looked like he was going to get up or something. I got my chicken holder at acadamy sports and outdoors. The singles are $3.99 and the double holder is $6.99. I did read you dont need the holder to make the chicken just pop him up on top and place it on the grill.

Sonya the name always cracks me up to.
Heidi said…
I have a chicken in my deep freeze just calling for a beer can up its butt! We are in for yucky snow/rain mix this weekend, so hopefully it will straighten up next week and my husband can get his smoker out. I have saw this recipe before and I can't wait to try it out! You always pick such great recipes.
Heck yeah! I love this recipe!
Jess said…
I have got to try this!
I've always wanted too and have never got around to it. This grilling season will be different!
You're right the chicken sitting on the grill DOES look funny!!

Thank you for the comment! The 'job' is all yours! I felt the same way after Taylor's party but I didn't want to scare you off! I should have known better than to only talk to you at school and by blogging!
Talk to you soon!
justjoycee said…
My husband makes this on the grill. We call it "Beer Can Chicken". You are right about using a rub, he does, and it's just delicious.

I love Paula's Cooking. Me and my mom went to her restaurant in Savannah and had a great time.
Jennifer said…
I love making chicken like this!!!
Donna-FFW said…
I can not wait till summertime, my husband makes a great version of this on the grill, and my children enjoy it so! Looks delicious..
Anonymous said…
Beer in rear chicken

Can I grill on gas grill?
recommended temp and time?
sharon said…
Can u do this on a gas grill?how?
Unknown said…
So...What can I use for a substitute for the beer? What flavor of soda would be good? I really want to do this! There's a video out there somewhere of Christopher Walken making this and I've wanted to do it since I watched it. All ideas and suggestions appreciated.
Anonymous said…
I live in an apartment and don't have access to a grill. Was thinking I could prop the chicken and beer can up on a cookie sheet and pop it in the oven. What temperature and for how long do you think I should bake the bird?