After the recipe that caused so much discussion, the chicken is back at it again, but this time not in the basket but on the grill …and with a beer in the butt!

I confide that I had never tried it before, partly because I had never heard of it. Florin, a friend of mine, told me that it is a well-known recipe in the United States (where they call it Beerbutt Chicken). Googling a bit, I realized that anything has been cooked with beer in the mockery: there is even a recipe for red cabbage made with the same principle..

The fact is that the result was really good (friends can testify): a chicken that was tender inside and crispy outside. The flavor contained all the notes of the marinade ingredients, but also beer and a pleasant smoky flavor given by cooking in the Dome grill.

Check out the result….

YouTube video

Cooking was tricky because this type of grill runs on charcoal, and keeping the temperature constant is not the easiest task since it has to be adjusted by giving more or less air from the lower vent and the vent valve, instead of by adjusting a simple wheel as in gas grills.

The recipe is super simple: marinate the chicken, stick it on a 5 dl beer and cook it for 1 hour in the closed grill. Can you do it? Let’s go with the ingredients then!

Since this was my first time making it, I tried two marinades and then chose the best one. Personally, I preferred the one with lemon and lemongrass (paired with Weissbier) but some people preferred the one with mustard and honey, so I’ll post the recipe for both!

Ingredients (for 4 people)

  • 2 chickens weighing 1 kg each
  • A 5 dl white beer (for lemongrass marinade)
  • A 5 dl blond beer (for the mustard and honey marinade)

Marinade #1: lemon and lemongrass

  • 1 lemon
  • 1 stick of lemongrass
  • 1 spring onion
  • 2 tbsp of extra virgin olive oil
  • 1 tsp fleur de sel
  • pepper to taste

Marinade #2: mustard and honey

  • 4 tbsp of extra virgin olive oil
  • 1 tsp grain mustard
  • 1 tsp mustard
  • 1 tsp chestnut honey
  • 1 tsp fleur de sel
  • 1/2 tsp of Vallemaggia pepper
  • 1/2 tsp cayenne pepper
  • 1/4 tsp dried onion
  • 1/4 tsp dried garlic

Steps

Marinade #1: lemon and lemongrass

Chop a spring onion, cut a stick of lemongrass into rounds, squeeze a lemon and mix everything in a bowl, along with the other ingredients.

Marinade #2: mustard and honey

Mix honey, mustard, and all ingredients in a bowl.

From here on, same process

Marinate each chicken with its nice sauce in a plastic bag and refrigerate for 6 to 8 hours. Be patient, it is worth it 😉

beerbutt-chicken-beer-butt (7)

Once the marinating is finished, you can move on to cooking. Remove the chickens from the refrigerator half an hour before starting to cook them. For the lemongrass marinade, remove the spring onion pieces and lemongrass rounds from the chicken.

Take two half-liter cans of beer and remove approx. 1/3 of the liquid from each (drinking it is recommended). Carefully slide the chickens onto the can from the butt side and place on the grill.

Best way would actually be to use a tool that you can find more or less anywhere online to avoid using an actual beer can. If you do it once it’s no problem, but to be safe, better to use something grill-resistant 😉

A 1 kg chicken should cook in 1 hour at 180°C. Be sure to keep a tight lid on it! And don’t open because, as the Americans say, if you are looking you are not cooking (a.k.a. if you keep peeking it means you are not cooking).

Now open and, if you haven’t screwed up, they should look like this!

chicken with beer in the butt BBQ grill dome

Portion and enjoy this chicken!

Enjoy …and speaking of BBQ, have you seen my recipe for salt-crusted pork ribs?

Salt-crusted pork ribs with BBQ sauce

Insights & Cooking Classes

Take a look at my online cooking course offerings-there (in Italian) is something for everyone, from molecular cooking to CBT cooking to courses on ice cream and the art of plating!

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What do you find there?

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