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Beer Butt Chicken


  • 1 cup butter
  • 2 TBS garlic salt
  • 2 TBS. paprika
  • 12 ounce can of beer
  • 1 whole chicken, approximately 4 pounds
  • salt and pepper to taste


  • Preheat an outdoor grill, bringing temperature to a low heat. Lightly oil the grate
  • In a small sauce pan melt of the butter (1/2 cup) and mix in of the garlic salt (1 TBS), salt and pepper and of the Paprika (1 TBS)
  • Open the beer and dispose of of the can (in any way you choose). Leave the remainder in the can.
  • Add the balance of the butter, garlic salt and paprika (plus any additional salt and pepper you may want) to the beer in the can.
  • Place the can on a disposable baking sheet.
  • Place the chicken over the beer can, inserting the can into the cavity of the chicken.
  • Baste the outside of the chicken with the melted butter that has been seasoned.
  • Place the baking sheet with the chicken and the beer can on the pre-heated grill.
  • Continue to cook over low heat until the chicken is done and no longer pink. The juices will run clear. This will probably take 3 hours, since you are cooking on a low heat.

Note: Don't let the idea of cooking a whole chicken on the grill scare you off. You will get a moist and flavorful chicken if you're willing to try something a little different.

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