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  1. #1
    Senior Member
    Join Date
    Feb 2011
    Milwaukee, Wisconsin, United States

    BBQ & Beer Roasted Chicken

    1 tsp. garlic powder
    1tsp. onion powder
    1/2 tsp. paprika
    1/2 tsp. black pepper
    Tbsp chopped parsley
    Tbsp dried onion

    1 whole chicken (4 lb.)

    1 can (12 oz.) beer
    1/4 cup Barbecue Sauce
    1 Tbsp melted butter

    1 whole onion placed on top of chicken to help hold in steam from beer.


    HEAT grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375F.

    MIX first 7 ingredients; to rub onto chicken.
    Reserve some to put in basting mix.

    OPEN beer can.
    Pour half the beer into a cup. Mix with Tablespoon melted butter and BBQ sauce and reserved spices and use for basting every 15 minutes.
    Place 1/2 can of beer on work surface; lower chicken over can, inserting can into tail end of chicken. Stand chicken on grate over unlit area, using the legs to help the chicken stand upright.(we have one of those stands that holds the can of beer and chicken and Bruce has an EGG grill that has an indirect cooking stone.) put onion over neck opening and skewer skin from chicken on it to hold in place.

    GRILL chicken 1 hour and 15 minutes, baste with sauce every 15 minutes, until chicken is done (180F), monitoring for consistent grill temperature and brushing chicken frequently with remaining sauce.

    Click image for larger version. 

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    Remove from grill; cover loosely with foil. Let stand 10 min. before removing chicken from can and carving chicken. Discard any beer remaining in can.

    Roast Baked Potatoes wrapped in foil around chicken and serve with salad to complete your meal.
    Last edited by bullmama; 11-18-2013 at 04:00 PM.

  2. #2

    Re: BBQ & Beer Roasted Chicken

    Oooh I like this one. I make beer butt chicken often but have never basted it. Heck even basting with just butter would make it better. WILL try this next time I make it! Thanks!

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