Rosemary Rub Beer Butt Beer Can Chicken W Bourbon
Transform your barbecue game with this mouthwatering Rosemary Rub Beer Butt Beer Can Chicken with Bourbon. Infused with the bold flavors of a rosemary-bourbon spice rub, this whole chicken is elevated to new heights as it slow-cooks upright on a partially filled beer can, absorbing incredible moisture and flavor. The addition of melted butter, fresh lemon, and onion ensures a juicy interior, while basting creates a golden, crispy skin that’s irresistibly savory. Perfect for grilling or roasting, this recipe promises an unforgettable centerpiece for your next backyard gathering or Sunday supper. With a prep time of just 20 minutes and a cook time of 90, it’s surprisingly simple to make and guaranteed to impress!
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Recipe Information
Ingredients
- 1 Whole chicken
- 2 tablespoons Olive oil
- 2 tablespoons Fresh rosemary leaves, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Brown sugar
- 2 tablespoons Bourbon
- 1 can Beer (12 oz can, half-full)
- 2 tablespoons Unsalted butter, melted
- 1 Onion, halved
- 1 Lemon, halved
Instructions
Preheat your grill or oven to 375°F (190°C). If you're using a grill, set it up for indirect cooking.
Remove any giblets from inside the chicken and pat it dry with paper towels.
In a small bowl, mix the olive oil, chopped rosemary, garlic powder, paprika, salt, black pepper, brown sugar, and bourbon to create a paste-like rub.
Rub the entire chicken generously with the rosemary-bourbon mixture, making sure to get under the skin and inside the cavity for maximum flavor.
Open the beer can and pour out (or drink!) half of the beer, leaving the remaining half in the can. Add 1 tablespoon of melted butter and a sprig of rosemary to the beer can.
Insert the beer can into the cavity of the chicken so the chicken sits upright on the can, using the legs to form a tripod for stability.
Place the chicken on a grill-safe tray or directly onto the grill (over indirect heat) or in a roasting pan if baking in the oven.
Tuck the lemon and onion halves around the chicken, either in the tray or the roasting pan, to release additional flavor as they cook.
Cook the chicken for about 90 minutes, or until the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thighs.
Every 30 minutes, baste the chicken with the remaining melted butter for a crispy and golden skin.
Once cooked, carefully remove the chicken from the heat and let it rest for 10 minutes before carving. Be cautious when removing the hot beer can!
Serve the chicken warm, garnished with extra fresh rosemary if desired, and enjoy with your favorite sides.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 4.6 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 157 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
