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Beer Can Chicken

beer butt chicken 4

Beer Can Chicken

Also known as Beer Butt Chicken.  I’m a lady, though, so we’ll call them Beer Can Chickens.  We served two of them for our awesomely successful Seafood Boil last week for those guests that did not partake in the seafood and wanted to eat more than potato salad.  Essentially, this is what the two titles imply.  You prop a dressed chicken on top of a half full can of beer and grill.  The beer boils up into the cavity of the chicken, keeping it moist and flavorful as it cooks.  It is easy (as long as it doesn’t fall over) and delicious (even if it does).

Dan deciding on his strategy for getting the chickens on the beer.

True to form, ours fell over.  A few times.  Also, according to Dan I put too much butter on the chickens so they caught fire.  He was wrong though, there can never be too much butter.  Plus, they were just deliciously crispy.

Dan trying to put the fire out.  Me photographing the burnt chickens. Photo by Jobi Zink.

Beer Can Chicken

1 whole chicken

1/2 stick butter, softened

2 tbsp rosemary

1 tbsp salt

1 can of beer

Rub the chicken down with butter, rosemary, and salt.  Drink half the beer.  Light up the grill and prop the chicken on top of the beer so that it is in the cavity and the chicken is sitting on it.  Close the lid and cook over medium heat for 45 minutes.  Check occasionally to make sure it hasn’t fallen down.

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6 Comments

  • Lauren S

    22.06.2011 at 08:56 Reply

    This sounds (and looks!) wonderful!!! I especially like the instructions to drink half the beer first. :) My kind of recipe.

  • Stefanie

    22.06.2011 at 16:20 Reply

    I’m so excited to try this! Never done it before. Not sure why, looks super easy.

  • Eastern Shore Girl

    28.06.2011 at 19:29 Reply

    Oops Sorry I sent a blank! You don’t have to print:)

    My comment is:

    I love your blog! I am a native Virginian and happened upon your blog by chance. I love your NC recipes. I’d love to see you delve into MD’s rich Southern history. As a transplant to MD’s Eastern Shore and 10th generation southerner, I can honestly say that in my 11 years here on the shore I’ve had some of the best food ever here. The Eastern Shore seems to be set back in time. I have gotten quite an education since living here.
    I love :Off the Eaten Path: too! My mom’s hometown Thomas, WV is featured as a destination. Our great- great grandfather was a first settler there. It is so cool to find a great Southern food blog online! I cannot wait to try some of your recipes. My son is an upcoming senior at the University of South Carolina. I will try them on him and see what he thinks !He’s gotten quite a new palate since coming back from the Carolinas, he wants coleslaw with every meal:)

    Blessings to you and yours

    • elena

      29.06.2011 at 05:49 Reply

      Thank you! I would love to get further into Maryland cooking, especially the Eastern shore which reminds me SO much of eastern NC. Unfortunately I don’t know that much about Maryland food, so if you have any recipes to suggest, I’d love to try them out. I AM going to my very first authentic Maryland crab picking tonight, so I’ll be sure to share that experience ;)

    • elena

      29.06.2011 at 05:50 Reply

      and coleslaw is the BEST!

  • Ashley

    03.07.2011 at 15:58 Reply

    Delicious! My husband calls this “drunk chicken!”

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