Hard Cider Beer Butt Chicken

This picture cracks me up. You would never think that chicken could be comical until you see it propped up on a can, looking as if it didn’t have a care the world.

Beer butt chicken may sound like a frat house delicacy, but this unorthodox method of chicken preparation may just be the best technique out there for maintaining a juicy bird. I don’t know about you, but I have been through my fair share of chicken gone wrong, and frankly, I don’t think there are many things worse than a dry, overcooked bird, culinarily speaking.

This chicken is what I like to call ‘no-fail chicken,’ as it is quite literally a set it and forget it grill recipe that doesn’t require a whole lot of effort. To make the cooking process even easier, I used this Two-in-One Vertical Chicken Roaster from Williams Sonoma. This particular roaster is designed to roast one or two birds on the grill simultaneously thanks to its removable cones, and comes with a sturdy base and side handles that make removal from the grill a safe and easy process. I really love the versatility that this roaster offers, and think it is definitely worth the cost considering that it doubles as a grill-top griddle that can be used for sautéing vegetables and other side dishes. This specific roaster is priced at just under $50, but there is a single cone option that runs just under $30 which you can check out here.

If buying a roasting pan isn’t an option, don’t worry, a beer can works just fine.

Open up a can of beer (for this recipe, I used Angry Orchard hard cider as it is naturally gluten free and comes in both cans and bottles) and take several large gulps so the can is half full. Place your can on a solid surface. Holding a chicken leg in each hand, plunk the cavity of the bird over the can. When finished, transfer the chicken to a preheated grill, and place it in the center of the grate, balancing it on its legs like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. about 450F with no coals or burners directly under the bird) with the grill cover on for approximately 1.5 hours or until the internal temperature registers 165F in the breast area and 180F in the thigh. If you don’t have a meat thermometer, make sure the thigh juice runs clear when stabbed with a sharp knife. When finished, remove from grill and let rest for 10 minutes before carving.

That’s it! In an hour and half you will have tender, juicy chicken that is full of flavor and perfectly cooked.