Easy Beer Butt Chicken makes for one delicious dinner. Make the sides while it cooks on the grill, and then dinner is done!
2 tablespoons paprika
1/2 tablespoon black pepper
1/3 teaspoon cayenne pepper
1 teaspoon kosher salt
1 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 tablespoon oregano
1/2 tablespoon dried thyme
lemon zest, from one lemon, about 1 tablespoon
1 whole chicken, about 3 pounds
1 12 oz bottle or can light beer, or lemonade
hickory wood chips or chunks
Preheat grill to 350°F. (If using charcoal, allow the grill to stabilize at 350°F before adding the chicken.)
If using hickory chips, allow them to soak in a large bowl of water for about 15-20 minutes. If using the larger hickory chunks, you don’t need to soak them. (Most large home improvement stores sell both the chips and chunks.)
In a small bowl, add all of the Poultry Rub ingredients and mix until well combined.
Rinse the chicken under cold water and pat dry with paper towels. Generously apply the spice rub all over the outside of the chicken. Carefully lift up the skin covering the breasts and apply rub directly to the breast meat.
Open beer can and drink (or pour out) about 1/3 can. Insert can with remaining beer into the cavity of the chicken. The chicken should slide most of the way over the can, and the can will then provide a stable surface for balancing the chicken.
Place entire chicken upright on the 350 degree grill. Use the can + the two legs to create a “tripod.”
Roast the chicken with the lid on the grill until a probe thermometer inserted between the thigh and breast registers 170-175°F (about 1-1 1/4 hours).
Remove chicken and discard beer can and any remaining beer. Allow chicken to rest for 10 minutes prior to carving.