Beer in the Rear Chicken - Beer Can Chicken

Beer in the Rear chicken is a whole chicken that is grilled and roasted on top of an open beer can for added juiciness and flavor.

Beer in the Rear Chicken is the tastiest and the easiest chicken recipe I've ever made. I adapted this recipe from Paula's Home Cooking, no surprise there I'm so addicted to that show. This recipe goes by several names, Beer in the Rear Chicken, Drunken Chicken and Beer Butt Chicken whatever title you throw on this chicken it is all the same in the end.
 

The basic version of Beer in the Rear chicken only requires a whole chicken and a can of beer. However if you really want to top it off you should also include some type of dry rub to give it that extra flavor boost.

We have grilled this chicken two different ways. On a charcoal grill and in our wood smoker. Both ways are awesome. If cooking on a charcoal grill cook the chicken takes approximately 1 hour to cook. 

The second time we smoked two chickens so it took around 2 hours. If you want left overs for another day, maybe to use in chicken pot pie or a chicken casserole I would recommend cooking up two of these guys. 

Summer is quickly approaching, well at least here in Texas it is. This is the perfect recipe for summer grilling. If you haven't tasted a beer in the rear chicken, I promise you are in for a tasty treat. What is your favorite way to grill chicken?

Let's get started! In a small bowl combine the salt, pepper, paprika, onion powder, garlic powder and brown sugar; set aside. Wash and drain the chicken and pat dry with paper towels. Rub the entire chicken with olive oil. Season the chicken inside and out with the dry seasoning mixture.  Refrigerate in a large Ziplock bag until ready to cook (refrigerate at least 4 hours). 

I don't know why but this picture looks so funny to me. That chicken just sitting up on the grill.

Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Try and open the can as much as possible or completely using a can opener or knife (be careful). 

Insert the sprig of rosemary to the can, add some more spices if desired into the can then place the beer can, keeping it upright, into the rear cavity of the chicken. I used a beer can chicken holder. Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. 

Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork. 

Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters. This is what it looks like fresh off the grill.

Yum the chicken into serving size pieces and enjoy. 

adapted from: Paula Deen Online