Beer Can Chicken... or more notably; Beer Butt Chicken

It's only 9:30 am and I've already made an emergency call to my husband to do a 'beer run' for me. Am I a raging alcoholic who needs her beer by 10:00 am? Nah, I actually don't drink beer at all and only wine about once every 6 months so the beer isn't for immediate consumption by me. However, it will be used for tonights dinner!

It's Beer Butt Chicken night here. You know, where you open a can of beer, drink about half of it and then place it up the backside of a chicken and stand him up to roast or grill.

My husband actually drinks beer from a bottle, not a can, so we are improvising to pour the beer into an empty Diet Coke can (I volunteered to drink that one!) and use the soda can in place of the beer can. But what I wish I had? A nifty thing called a beer-roaster (among other names) which I love so much more than a painted soda or beer can, except for the fact that I don't have one. Yet. LOL.

I found them availabe here for approximately $19.95 and I absolutely love this little gadget because it's so simple to use, it's better than using a can and it helps the chicken to 'stand' and be supported better than the can. (They aren't paying me to say this either! I really do think it's an awesome idea and I found it simply by doing an internet search.)

Beer Butt Chicken
Beer Can Chicken
Bee Roasted Chicken

1 whole chicken, cleaned and patted dry
1 can beer (fruit juice or soda like 7-up, Sprite, etc.)

Season the chicken inside and out with desired seasonings. Drink or pour out 1/3 of the beer and insert the chicken over the can in an upright position. Place on a roasting pan in 350 degree oven and roast 1 1/2 hours or grill over medium heat until done. The alcohol cooks off but leaves the meat moist and delicious!

*seasoning ideas are purely up to you. Some of my favorites;

  • 1 whole lemon halved, and 1 onion inside the bird with lemon juice, garlic and lemon pepper outside
  • 1 whole lime halved with lime and garlic spread outside - can add cumin for a little Mexican flavor
  • A dry rub mixture of; salt, cayenne pepper, onion powder, garlic powder, paprika, black pepper, a touch of thyme and oregano with a dash of cumin
  • Salt, with a touch of thyme, marjoram, garlic salt, paprika, curry, onion powder, dill and celery salt
  • Onion powder with about half as much garlic powder, paprika, mustard powder, thyme, white pepper and celery seed
  • Dried Sage, thyme, marjoram and pepper
  • 1 quartered orange, lemon and onion inside with garlic, salt and pepper rubbed on the outside

Basically, with chicken you can't go wrong! Any spices seem to work well and don't worry about using 'too much' as with chicken, the spices tend to dissipate and won't be strong tasting. Even if you forgo spices and just use salt and pepper it's still going to be perfect and delicious.Print Friendly and PDF
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