One of the best things about Summer is all of the delicious things we like to create on our grill. We are probably what you would call “grilling fanatics”. (Yes, there is a such a thing as a grilling fanatic, I am sure of it.) We make sure to grill with certain temps, we only use lump charcoal, and we light without using any sort of accelerator so as not to alter the taste. It’s very important when you are cooking something as delicious as this Grilled Beer Butt Chicken recipe.
Grilled Beer Butt Chicken
This recipe is a little different, but is based off of the Big Green Egg cookbook recipe. We made just a few little modifications to make this even better.
The first (and arguably, the most important) thing you will need is a beer butt chicken roaster. I found one online that is relatively inexpensive and ships with Amazon Prime. You can find that below with an affiliate link.
To make this recipe, you will need a few items to get started:
- 1 5lb. chicken
- 1 (12oz.) beer
- 2 Tbsp olive oil
- 1 cup apple cider
- 2 Tbsp balsamic vinegar
- spray bottle
For the rub you will need:
- 1 tsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried summer savory
- 1/2 tsp cayenne pepper
- 1 tsp chili powder
- 1/4 tsp white pepper
- 1 tsp paprika
- 1 tsp dried mustard
- 1 tsp kosher salt
Step 1: Light your grill and heat up to 375 degrees.
Step 2: To make the rub, apply all of the rub ingredients into a small bowl and mix well.
Step 3: Rinse your chicken well, and then place your rub all over the inside and outside of the chicken. Allow to sit at room temperature for 30 minutes before placing onto the grill.
Step 4: Add 6oz of beer, apple cider, olive oil, vinegar, and place into the spray bottle. Pour the remaining beer into the cavity of the chicken roaster.
Step 5: After carefully placing the chicken onto the roaster, place the roaster onto the grill. After 10 minutes baste the chicken with the spray, and again after 20 minutes. Continue to maintain your temperature.
Step 6: Continue to cook the chicken for an hour, or until the internal temperature is 170 degrees. Continue to baste with the spray every 10 minutes to help maintain moisture and so the chicken will not dry out.
Step 7: Remove the chicken from the grill and place on a serving pan, careful to not spill the liquid. Baste the chicken an additional time and then cover with foil for 10 minutes before carving and serving.
This is SUCH an amazingly delicious recipe, and one we love to make often during the summer. If you have never tasted it, you need to make sure you save this Grilled Beer Butt Chicken recipe for a future cookout! Your guests will LOVE you for it!