Hard Cider Beer Butt Chicken


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.


Hard Cider Beer Butt Chicken


5.0 from 1 reviews

Hard Cider Beer Butt Chicken
Author: 
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 3-4
 

The best way to get tender, juicy chicken right off the grill.
Ingredients
  • 1 organic whole chicken
  • 1 Angry Orchard hard cider (make sure you get cans if you are using the can method)
  • 1 Tbsp. organic grapeseed oil
  • 1 Tbsp. organic balsamic vinegar
  • 1 Tbsp. dried basil
  • Pink Himalayan salt
  • Fresh ground pepper

Instructions
  1. Preheat grill to medium/high heat (about 450F).
  2. Season entire chicken lightly with salt, pepper and dried basil.
  3. In a small dish, whisk together 1 Tbsp. grapeseed oil and 1 Tbsp. balsamic vinegar. Using a basting brush, brush mixture over the entire outside surface of chicken. When finished, place chicken in a gallon Ziplock bag and let it marinade for 10-15 minutes.
  4. If using a roasting pan, fill cone about ¾ full of beer.
  5. If using a beer can, take several large gulps so the can is half full. Place your can on a solid surface.
  6. Holding a chicken leg in each hand, plunk the cavity of the bird over the can.
  7. 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.
  8. 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.
  9. When finished, remove from grill and let rest for 10 minutes before carving.

 

 

 

 

4 comments on Hard Cider Beer Butt Chicken

  1. Peggy
    January 7, 2015 at 8:33 pm (2 years ago)

    This is better than any rotisserie chicken I have ever had. Yum, yum. So easy and so flavorful. I made it in the oven and it cooked perfectly. Very moist and all the fat drained off.

    Reply
    • Danielle
      Danielle
      January 9, 2015 at 2:08 pm (2 years ago)

      So glad to hear that you enjoyed it, Peggy! Also good to know that this worked well in the oven!

      Reply
  2. Mary
    April 25, 2015 at 10:02 pm (2 years ago)

    i’m roasting my chicken in a oven 350° for 90 minutes because my grill isn’t big enough, I hope it turns out. I’m also wondering if it matters that my chicken is leaning somewhat forward or not. Any suggestions or advise?

    Reply
    • Danielle
      Danielle
      April 27, 2015 at 5:17 pm (2 years ago)

      Hi Mary! Shouldn’t matter that the chicken is leaning somewhat forward. Hopefully it turned out well in the oven!

      Reply

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