Beer Butt Chicken

Beer Butt Chicken

This strange but wonderful barbecue dish involves placing a can of beer into the cavity of a chicken and roasting it. The beer boils inside the can, forcing flavour out and through the meat.

  • 1 chicken (About 1.5kg or 3 ½ lbs)
  • 2 tbsp of your favourite barbecue rub
  • 2 tbsp vegetable oil
  • 1 can beer
  1. Open and drink about a third of the beer, then make a couple of extra holes in the top. Remove the giblets and fat from the inside of the chicken and wash and dry well. Sprinkle a little of the rub on the inside of the chicken, brush the outside with the oil, sprinkle most of the rub over the bird, and put the last bit in the beer can (watch out for it foaming up).
  2. Hold the bird upright, and insert the can as far as possible into the cavity. Place very carefully on the grill, sitting the bird on the base of the beer can, and balance with the chicken’s legs to form a tripod. Tuck the wings behind and cover to cook for 1¼ to 1½ hours. Check regularly—if the skin is browning too much, wrap in aluminium foil.
  3. When cooked—check it really is all the way through, set aside for five minutes to cool then remove the can, taking care of the hot beer. Carve and serve.

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