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–+ servings
beer can chicken
Print Recipe

Beer Butt Bird

Course: BBQ, Entree, lunch, Main
Servings: 6
Author: Wanda Baker

Ingredients

  • 5 garlic cloves peeled and lightly smashed
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 cans beer
  • 1 whole chicken 3-4 lbs
  • plastic bag
  • salt and pepper
  • 1/2 cup spice rub, or more
  • olive oil

Instructions

Chicken Beer Brine

  • Place garlic, thyme, rosemary and 1 can of beer into a large plastic ziplock bag. Add the bird and seal. Give a shake and put in refrigerator overnight or for at least one hour.

Preparing the bird

  • Preheat grill to medium-high. Remove bird from ziplock bag at least half an hour before grilling. Pat dry.
  • Rub spice mixture all over the bird ensuring you get into cracks and crevices. Sprinkle with salt and pepper. Drizzle with olive oil.
  • Open beer, pour or drink about 1/4 of the beer. Slide bird on pushing all the way down.
  • Place on grill and let cook with lid down approximately 1-2 hours depending on your BBQ and size of your bird. Your meat thermometer should register an internal temperature of 165F.
  • Remove from grill and carefully (with oven mitts or help) remove bird from can. Let rest 10-15 minutes before carving.