Beer Butt Chicken

Beer, chicken, grill. That’s all you need to create an absolutely incredible summer entrée. This easy recipe produces perfectly moist, remarkably flavorful chicken that is sure to impress anyone at your Labor Day barbecue. We prepared this for our parents, who were raving about the juicy bird.Start with a whole pastured OurHarvest chicken from Cascun Farm, rub it with your favorite spice mix, drink half a beer, place the butt of the chicken on top of the half finished beer, and place onto the grill over indirect heat. It’s that simple.

  • Serves: 4
  • Cook Time: 50 minutes
  • Ready-in: 50 minutes
  • 1 Split, Whole Pastured Chicken
  • 2 tablespoon Grill It Spice
  • can A Light American Lager (Budweiser works well)
  • 1 tablespoon Salt
  • 1 tablespoon Canola Oil
  1. Drink half of the beer.
  2. Prepare grill for high, indirect heat and fit with grill pan (for a charcoal grill, bank coals on 1 side of grill and put drip pan on top of the cooking surface on the empty side; for a gas grill, leave 1 burner turned off and place drip pan over unlit burner).
  3. Add beer to pan to a depth of ½".
  4. Rub the chicken with oil, salt, and the Grill It spice.
  5. Place cavity of chicken, legs pointing down, onto open can so that it supports chicken upright.
  6. Place can, with chicken, on grill over indirect heat (and sitting in drip pan).
  7. Grill chicken, covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 45-60 minutes.
  8. Let the bird rest for 10 minutes, then carve and serve.