Dad’s Beer Butt Chicken


Yes, this IS a family friendly recipe. I swear. Okay, it involves alcohol and the rear end of a dead bird, but I assure you it’s Mom and Dad approved. During the cooking process, any alcohol in the teeny bit of beer used will evaporate, leaving behind delicious moisture to cook the clucker.
This is a commonly known way to cook a chicken, but not many people actually know how to make beer butt chicken. Well, it’s pretty easy. Listen up and make this recipe on a weekend with the kids. They’ll be so grossed out, they’ll love it.

What You’ll Need:

  • 1 cup of butter (the good stuff, not that fake crap)

  • 2 tbsp of garlic salt

  • 2 tbsp of paprika

  • A bit of salt and pepper to taste

  • 1 (12 fluid ounce) can beer

  • 1 (4 pound) whole chicken


How to Make It:

  1. Preheat an outdoor grill for low heat.

  2. In a small pan, melt the 1/2 cup of butter and then stir in the 1 tbsp of garlic salt, 1 tbsp of paprika, salt, and the toss in however much pepper you want.

  3. “Pour out” about half of the can of beer, leaving the rest inside the can.

  4. Add the rest of the butter, spices, and preferred amount of salt and pepper to the beer can.

  5. Then put it on a aluminium baking sheet. Open the chicken’s “butt” and set it over the can, forcing it into the empty bird.

  6. Baste the chicken with the now melted butter that has the tasty spices in it.

  7. Next, lay the baking sheet on the preheated grill.

  8. Cook on low heat for about three-ish hours, or until inside temp of chicken reaches 180 degrees F (80 degrees C) you can use a meat thermometer for that.

And that’s it. Easy as that. By cooking the chicken with a half empty can of seasoned beer inside you ensure that it stay moist and flavorful. Just try it once, I promise this will be the best beer butt chicken recipe you’ll ever try.

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