Beer Butt Chicken

Prof. Terrill Rowe

Updated on May 10, 2024

Ingredients

1 cup butter, divided
2 tablespoons garlic salt, divided
2 tablespoons paprika, divided
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken

Directions

Preheat an outdoor grill for low heat and lightly oil the grate.
Melt 1/2 cup butter in a small skillet. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
Discard 1/2 of the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, salt, and pepper to the beer can. Place the can on a baking sheet or disposable pan. Set chicken upright on the beer can, inserting the can into the cavity of the chicken. Baste chicken with melted, seasoned butter.
Place the baking sheet with beer and chicken on the preheated grill. Cook over low heat until no longer pink at the bone and the juices run clear, about 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Remove from the grill, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts (per serving)

514	Calories
40g	Fat
3g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 514
% Daily Value *
Total Fat 40g	52%
Saturated Fat 19g	97%
Cholesterol 158mg	53%
Sodium 1618mg	70%
Total Carbohydrate 3g	1%
Dietary Fiber 1g	3%
Total Sugars 0g
Protein 31g	63%
Vitamin C 1mg	1%
Calcium 29mg	2%
Iron 2mg	11%
Potassium 335mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.