Beer Can Chicken or Up the Butt Chicken

Funny Name……..fabulous chicken. This is easy, delicious and really kind of fun!

Your chicken will be perfectly moist with wonderful crispy skin.

We like this best cooked on the BBQ, but it can be done in the oven.  Be warned though, your oven will probably need a cleaning afterwards. (grease splatters!)

There are many variations on the rub you can apply to the chicken before cooking.  Use your favorite seasonings.

Some combinations I have used:

Garlic, thyme, rosemary, lavender.

Oregano, lemon zest, Garlic

Oregano, garlic, chili, cumin

Soy sauce, ginger, garlic, cooking wine

Red Curry paste, garlic, fish sauce

Chili, garlic, lime zest

The version I made this day was simply salt and pepper, cooked with the stand "up the chicken's butt" in the oven.  It was fantastic.  Perfect comfort food on a wet, miserable day! 

Using the stand works equally as well as a can of beer, butt, (ha ha, see what I did there!)  you have to be extra careful not to overcook, or the chicken will be dry, as it doesn’t have the built in vaporizer from the beer!

Use either this stand contraption or a can of beer, not both

Using the stand has the added bonus of collecting the juices….great for making gravy, which is exactly what I did!  I am happy to share the gravy recipe if anyone wants it.

Feel free to substitute wine, soda, juice, broth etc for the beer, just pour your substitution into an empty, clean beer or pop can.

Remember to have a little slurp of the beer or wine though!…..this is the most important part of the recipe :-)

BR was very happy; Up the Butt Chicken, yummy gravy and steamed rice!   Yes….there was a serving of veggies with it too!

Try it………….you’ll like it!

This recipe is adapted from www.epicurious.com

Ingredients

            1 (4 to 5 pound) roasting chicken, (a fryer will work too, adjust cooking time)

            1 Tbsp Olive Oil

            3 tablespoons of your favorite spice-rub recipe, Divided (I omitted spices this time)

            Coarse salt and freshly ground black pepper (regular salt it fine, too!)

            1 can of beer

Method

Oven Method:  preheat oven to 350 degrees, cook until internal temp is 180 in the thigh. 

If using a can of beer, place the chicken and beer can onto a baking sheet to collect the juices.....otherwise your oven will really be a mess!

Cook time approx. 1 hour, depending on the size of the chicken.

Let rest 10 minutes before carving.

Grilling Method: Indirect/Medium Heat (only turn on half of the BBQ Burners, place chicken on the side that the burners are off)

Pat dry the chicken with paper towels. Brush chicken all over with olive oil and season with 2 tablespoons dry rub or simply with salt and pepper. Set aside.

Open beer can, pour out about 1/4 cup of the beer, Ya right, DRINK about ¼ of the beer! You have to remove this amount, otherwise, it will overflow once it gets heated. Sprinkle the remaining tablespoon of the dry rub inside beer can (it might fizz up a little bit at the top, but don't worry, that is normal).

There really is a can of beer up this chicken's butt!

How it Insert the Beer Can "Up the Butt"

Hold chicken above the can of beer and slide the chicken over the can, making sure the legs are in front of the can. The legs will act as a tripod, steadying the chicken as it cooks. The chicken will appear to be "sitting" on the grate. Fold the wings back behind the chicken

Place chicken on the beer can in the center of the grill's cooking grate. Make sure the legs are in front of the can, supporting the chicken.

Cook chicken for 1 to 1 1/2 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh. Remove from grill and let rest for 10 minutes before carving.

*When removing chicken from grate/oven, be careful not to spill contents of beer can, as it will be very hot. Use a pair of locking tongs and grab the bottom of the beer can and place on a platter or cutting board to cool. 

Bad lighting so the chicken looks a bit splotchy......yummy all the same!