Beer in the Butt Chicken ~ So Juicy!

When I used to work full time in a salon before having kids, I had a co-worker, Cary (originally from Texas) that used to RAVE about Beer in the Butt Chicken and how tasty and juicy it was.  I don't know if this recipe originated in the South and maybe that's why I had never heard of such a thing, but of course I had to try it.  Once you try barbecuing chicken this way, you'll never go back.  It comes out SO juicy!

Why use beer?  First of all, you are adding a source of moisture to the chicken with the beer that keeps it from drying out. Second, you are adding beer. Now, more than the fact that beer is good, the yeast and malt found in beer reacts with the chicken, particularly the skin, making it thin and crispy while the meat remains juicy.

Beer in the Butt Chicken

•1 whole chicken (4-5 pounds)
•1 12 ounce can beer (room temperature)
•2 cloves garlic, minced
•2 sprigs fresh rosemary
•2 teaspoons olive oil
•1 teaspoon dried thyme
•1/2 teaspoon red pepper flakes, crushed
•Juice of 1 lemon

For Rub:

•1 teaspoon paprika
•1 teaspoon salt
•1 teaspoon fresh rosemary, chopped
•1 teaspoon dried thyme
•1/2 teaspoon black pepper, ground
•1/2 teaspoon lemon zest

Preparation:

Combine all rub ingredients in a small mixing bowl. Set aside.

Remove giblets and the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it. Place, minced garlic, rosemary, thyme, lemon juice, and pepper flakes in it. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can.

Preheat grill. Place birds grill balanced by the beer cans. Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.


Happy Eat Meat Monday!