Beer Butt Chicken Beer Can Chicken

Beer Can Chicken is a whole chicken that is grilled or smoked on top of an open beer can for added juiciness and flavor.

Beer Can 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.

Summer is quickly approaching, at least it is here North Texas. I always say in Texas we only get two seasons, winter and summer and nothing in between. It is pretty much either cold or above average for at least 6 months out of the year, which means grilling becomes a regular activity at our place. One of my favorite summer recipes is Beer Can Chicken. If you haven't tasted it before, I promise you are in for a tasty treat. 

Beer can chicken (often referred to as drunken chicken or bear-butt chicken) is a grilling technique where a whole chicken is placed upright on a half -full beer can, inserted into it's cavity, and roasted or smoked. The steaming beer keeps the meat moist while the grill heats it, resulting in tender, flavorful meat with a crispy skin. 

We have prepared this chicken in two different ways: on a charcoal grill and in our wood smoker. Both techniques result in a juicy, delicious bird. When grilling over charcoal, expect the chicken to take about and hour to cook, while using a wood smoker will extend the cooking time between 1.5 - 3 hour. The best thing about this chicken is not only that it is delicious straight off the grill but it is fantastic the next day without that typical leftover chicken taste, so if you enjoy having leftovers, I suggest cooking up a couple of these.  

Let's get started! In a small bowl combine the salt, pepper, smoked paprika, Dano's chicken seasoning, 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 resealable bag for at least 4 hours until ready to cook. 

PREPARING 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.  

Insert a sprig or two of fresh rosemary to the inside of the can. Keeping the can upright, insert it into the rear cavity of the chicken. I used a beer can chicken holder which makes this a lot easier. Carefully place the chicken, standing up on the beer can, in the center of the grill. You can also place the chicken inside a disposable aluminum pan.  

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 and the internal temperature reaches at least 165 degrees.  Remove the chicken and place foil on top and let the chicken rest 10-15 minutes before serving. 

PREPARING A WOOD SMOKER: Fire up your smoker, aiming for a temperature of 225-250. Place the prepared chicken over indirect heat for the first hour to gain flavor. Then increase the temperature to 350 degrees to crisp the skin, and to finish off when the internal temperature hits at 165 degrees. Since the thigh is not as thick as the breast, this will be the last spot that will hit the target temp of 165 degrees-when this happens, pull the chicken off of the smoker. Remove the chicken and place foil on top and let the chicken rest 10-15 minutes before serving. 

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 charcoal grill.

This is what the chicken looks like fresh out of a smoker. Look at all that smoky color on that chicken. Let the chicken rest, covered for about 10 -15 minutes before serving. This process allows the muscle fibers to relax and reabsorb the juices, preventing them from rushing out while slicing, ensuring a tender, and evenly flavored bird. 

Slice into serving size pieces and enjoy.