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Beer Butt Chicken
Beer Butt Chicken

Beer Butt Chicken

Felicity MacLeod

Felicity MacLeod

Prep 15 mins15m
Cook 1 hr 20 mins1h 20m
Serves 4

It's almost BBQ and beer season again, so tonight we re-created one of our favourite BBQ dishes, beer Butt Chicken.

There's nothing like sticking a can of beer up a chickens butt, putting it on the BBQ and waiting 80 minutes for a tasty moist chicken feast.

Ingredients

  • 1 chicken (About 1.7 kg)
  • 375 ml beer (Standard can)
  • 4 cloves garlic (Smashed)
  • ½ brown onion (Sliced)
  • ½ lemon (Sliced)

  • Chicken Spice Rub

  • 1 tbsp sea salt
  • 2 tbsps paprika (I used smoked)
  • 1 tbsp brown sugar
  • 1 tbsp mustard powder
  • 1 tbsp ground coriander
  • 1 tbsp black pepper
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tbsp dried thyme
  • ½ tbsp cayenne pepper

Instructions

Keep screen awake
  • 1
    To make the chicken spice rub, mix all the ingredients together in a bowl. (nb: this spice rub is more than you need, add about a third of the rub into a tightly sealed container- it will keep for about 2 months in the fridge)
  • 2
    Trim the chicken of any excess fat, especially from the breast and cavity. Separate the skin from the chicken breasts and gently slide half the garlic, onion and lemon between the skin and the chicken breast.
  • 3
    Add the remaining garlic, onion and lemon into the cavity.
  • 4
    Rub the spice mix all over the chicken.
  • 5
    Open the can of beer and carefully lower the chicken onto it, then stand it, legs down, wings up, in a baking dish.
  • 6
    Place the baking disk in the middle of the BBQ with heat surrounding it on both sides, but not directly underneath. Close the hood and cook for .
  • 7
    Check the chicken is cooked by inserting the point of a knife into the thickest part of the bird, juices should run clear.
  • 8
    Once cooked, remove the chicken from the dish, carefully slide it off the beer can, rest for and carve.

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