Finger Lickin Beer Butt Chicken

So, my husband is gone and I was trying to figure out what to do with his beer. Some might say drink. But yeah yuck I am not into his beer. I like girly drinks! I tried this recipe and loved it!!!


1. Preheat the oven to 375 degrees; don’t throw the bird in to the cold oven or the skin won't be crispy. Open the can of beer, take a good swig, and enjoy the cold refreshing drink then poke two whole in the can.

2. Set chicken on can, inserting can into the cavity of the chicken. The chicken should be standing on its legs supported by the beer can inserted in the cavity, hence the name of beer butt chicken. Lightly oil(olive oil will burn), using enough to make the entire surface of the meat glisten, but not so much that it'll catch on fire.

3. Season the chicken like your chicken depended on it. Most people go too easy on them, I say don’t be shy the more the better.

4. Place baking sheet with beer and chicken in the oven. Two sets of hands are better than one! The chicken is done when the internal temperature reaches 180 degrees. For a 4~5lbs bird, you are looking at any where from an hour to an hour and half. But don’t let the time decide the fate of your dinner guests.

5. Once the chicken is done, let the bird rest for 15~20 minuets. You can show off your magic creation during this time while letting the juices rest. Remove the chicken from the beer can using oven mitts and spring-loaded tongs. Be very careful, the can is still very hot. Again, two sets of hands are best.

6. Get fat and lazy! Eat the chicken!