Beer-Butted ChickenPosted on: March 23, 2017
Serves 8 to 10
2 (12-ounce) cans beer (we suggest a darker beer
with more flavor)
2 whole chickens (4 to 5 pounds each)
½ cup hot sauce (we prefer Frank’s RedHot sauce)
1 (12-ounce) bottle barbecue sauce (we prefer
Jack’s BBQ Sauce)
2 tablespoons barbecue rub (we prefer Billy Bob’s
BBQ rub seasoning salts)
This recipe uses indirect heat to cook the chicken slowly and maintain
the juices. Turn the two outside burners of your grill on high
heat, leaving the middle burner off.
Open the cans of beer from the top with a can opener so the beer
has a chance to boil over and absorb into the meat. Place the cans
on the grill or in stands made to hold them (see Note). Take your
chickens and place each on top of a can, standing them upright
with their backs facing away from each other. This will ensure that
the meaty breasts cook slowly.
Put the hot sauce, barbecue sauce, and barbecue rub in a medium
bowl and mix well.
Baste the chickens until the entire surfaces are covered with sauce.
Continue to baste every 15 to 20 minutes for about 2 hours, or until
the chicken is fully cooked. You can use a meat thermometer if you
have it; the chicken is done when the internal temperature reaches
180°F. This will ensure that the sauce not only sticks to the chicken,
but absorbs into the meat. After a few hours the sauce will begin to
thicken and make a crispy layer on the chicken’s skin.
Note: Many stores sell stands especially made for making beerbutted
chicken. They will hold the cans of beer and allow the chickens
to stay upright.