Roasted BBQ Chicken – Beer Butt Chicken

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I have had Beer Butt Chicken a few times, but have not yet cooked it myself. It makes a very moist and delicious chicken on the BBQ.

This recipe for Beer Butt Chicken comes Chris Harrison, from a friend in South Australia who is a BBQ fiend. Almost everything I hear from him has something to do with his experiences cooking on his BBQ.

Here is his recipe for easy Beer Butt Chicken:

You need a BBQ with at least 3 burners, mine has 4 burners. You turn on the burners on the outside, leave the middle ones off.

Get a beer can, take the top off it and drink half the beer.

I have a special holder for the chicken and the beer, but you need to season the outside of the chicken with your favourite seasoning. Keep the beer can upright and put it up the chickens butt. Put it standing up in a small baking pan so that the fat can drip into the pan.

Put the chicken with the beer can up it’s but in the middle of the grill and close the lid. Cook for 90 minutes rotating the pan every 15 / 25 minutes. The chicken gets steamed by the beer, it leaves no beer taste, but the chicken is always moist.

You can read more about Chris Harrison and his work with YWAM South Australia on his web-site.

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2 thoughts on “Roasted BBQ Chicken – Beer Butt Chicken”

  1. I have been doing a similar dish for years. My college buddies and I tried this every chance we got. One thing to think about is to remember to preheat the beer in the can. If the beer is already boiling when you put the chicken on, it will immediately begin to cook. If you wait the meat of the chicken actually insulates the beer on the sides decreasing the surface area exposed to heat. This reduces further the amount of beer steam in the meat, which takes away from the sweetness of the recipe.

    Thoughts welcome.

    Jonathan

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