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Ingredients3 h 30 m servings 792 cals
Original recipe yields 6 servings (1 whole chicken)
- Preheat grill for low heat and lightly oil the grate.
- Place beer can on a disposable aluminum baking sheet and set chicken upright onto the can, inserting can into cavity. Mix ranch salad dressing, onion, garlic salt, salt, and ground black pepper in a bowl. Paint the outside of chicken with ranch dressing mixture.
- Place chicken on the baking sheet on the preheated grill. As the chicken roasts, paint the skin several times with the ranch dressing mixture. Cook until an instant-read thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 3 hours.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the ranch dressing mixture. The actual amount consumed will vary.
Per Serving: 792 calories; 64.3 g fat; 5.8 g carbohydrates; 42.2 g protein; 151 mg cholesterol; 2703 mg sodium. Full nutrition
ReviewsRead all reviews 3
This was my first attempt at beer butt chicken, and hopefully someone will give it a better picture than I did. It was very moist and flavorful, and that came mostly from the beer--even though ...