Beer Butt Chicken

Posted by H&B on - American - Easy

  • 1 large roasting chicken
  • 1 lemon
  • 1 bunch fresh thyme
  • 1 bunch fresh sage
  • 2 Tbsp olive oil
  • 1, 12 oz can of beer (the cheaper the better)
  • 2 cloves of garlic

Wash and dry the chicken after removing all of the gizzards. Slice lemon and place under the skin with 3/4 of the fresh herbs. Using a can opener, remove the top of the beer can and drink or discard about 1/3 of the liquid. Place the garlic cloves and remaining herbs into the can. Brush the chicken with olive oil and a little salt and pepper. Slide the chicken over the beer can vertically, legs down. The legs should balance the chicken very well. Place the whole thing into a metal pie tin and into your gas grill on medium heat, lid down, for about an hour. Remove from the barbecue and let cool before removing the chicken from the can. Carve and eat with anything from tortillas and salsa to stuffing and veggies.