Rosemary Rub Beer-Butt Chicken with a Bourbon Kiss

There are some dishes that just have a way of weaving themselves into the fabric of good times, and this beer-butt chicken, with its fragrant rosemary, earthy garlic, and a generous splash of bourbon, is undeniably one of them. I remember the first time I tackled this recipe; the air was thick with the promise of a perfect summer evening, the grill was fired up, and a couple of proud, plump chickens were about to undergo a transformation. The aroma of roasting poultry, infused with the unmistakable scent of rosemary and the subtle sweetness of bourbon, was intoxicating. It wasn’t just a meal; it was an event, a celebration of simple ingredients elevated by a touch of culinary magic and perhaps, a little liquid courage.

Recipe Overview

• Prep Time: Approximately 20 minutes (plus time for drinking)
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Servings: 6-8
• Yield: 2 whole chickens
• Dietary Type: Gluten-Free

Ingredients

This recipe thrives on a few key players, allowing each to shine. While the core remains consistent, the nuances are where personal preference truly takes center stage.

• 24 ounces beer: The choice of beer is yours, but something light and crisp works wonderfully to add moisture and subtle flavor.
• 2 whole chickens: Look for birds that are roughly the same size for even cooking.
• 750 ml Bourbon (or more if you would like): This is where the magic happens. Have a good quality bourbon on hand; you’ll be using it both in and out.
• 3 cups seasoning (rosemary & garlic): This is your flavor powerhouse. A pre-made blend is convenient, but a homemade mix of dried rosemary and garlic powder, with perhaps a pinch of salt and black pepper, is even better.
• 1/2 cup butter (1 stick butter): Unsalted butter is ideal, allowing you to control the salt content.

Equipment Needed

• Grill (preferably with indirect heat capability) or an Oven
• Dual beer butt chicken stand (or two individual stands)
• Meat flavor injector
• Squirt bottle
• Small saucepan
• Measuring cups and spoons
• Sharp knife (for trimming fat if desired)
• Tongs
• Serving platter

Instructions

The process of creating this exceptional chicken is as much about the journey as the destination. It’s a hands-on affair that rewards patience and a good attitude.

1. Prepare the Grill or Oven: Preheat your grill to 375°F (190°C). It’s crucial to set it up for indirect heat. If using an oven, preheat it to the same temperature.
2. Ready the Beer Cans: Take your 24 ounces of beer. Empty the cans by about 1/4 to 1/3. This is essential to prevent excessive boiling and steam release. Carefully set the prepared beer cans into your dual beer butt chicken stand.
3. Position the Chickens: Gently place the 2 whole chickens over the beer cans. The goal is for the cans to sit snugly in the cavity, providing stability and allowing the beer to steam and infuse the chicken from the inside. Try and keep them from touching each other, ensuring good air circulation around both birds.
4. Infuse with Flavor: In a small bowl, grind 1 cup of your rosemary & garlic seasoning into a powder. This helps it distribute more evenly. In a small saucepan, melt 3/4 stick of the butter over low heat. Once melted, mix in the powdered seasoning. This rich, herbaceous butter is now ready to be injected. Pour this concoction into your meat flavor injector. Carefully inject the chickens in the middle of the breasts, thighs, and legs. This technique ensures the flavor penetrates deep into the meat.
5. Embrace the Spirit: It’s time to have a whiskey, or two. This step is not just about enjoying a beverage; it’s about setting the mood and embracing the relaxed, enjoyable process of cooking.
6. Bourbon Glaze: Fill your squirt bottle with bourbon. Now, spritz the chickens with bourbon. Be generous and spritz inside and out. This adds a layer of moisture and a subtle, sophisticated sweetness that complements the savory rub.
7. Butter Up: Take the remaining 1/4 stick of butter and rub the entire bare skin of the chickens. This helps the subsequent rub adhere and contributes to incredibly crispy skin.
8. Season Generously: Rub the rest of the seasoning into the entire skin of the chickens. If the seasoning feels a bit coarse for rubbing, you can grind some more of the seasoning down a little to help the rubbing action. Ensure an even coating over every inch of the skin.
9. A Moment of Reflection: Maybe another shot of whiskey to clear the throat and mind? Take a moment to appreciate your handiwork before the cooking begins.
10. Into the Heat: Carefully place the chickens onto the covered, and preheated grill. If using an oven, place them on a baking sheet or roasting rack.
11. The Long Roast: Cook for 2 hours. Throughout the cooking process, every 10-15 minutes, spritz the chickens with bourbon. When spritzing, it’s important to leave the lid shut as much as possible to maintain temperature. You can often do this by quickly lifting the lid and reaching through the back and side vent on the lid of the grill. This continuous basting with bourbon is key to achieving a moist, flavorful chicken with a beautiful sheen.
12. The Grand Finale: Once the chicken is cooked through and has a beautiful golden-brown, crispy skin, finish off with a nice glass of bourbon on the rocks.

Expert Tips & Tricks

• Chicken Prep: For even crispier skin, you can pat the chickens thoroughly dry with paper towels before applying the butter and rub. This removes excess moisture that can steam the skin rather than crisp it.
• Bourbon Selection: While any bourbon will work, a slightly sweeter or more robust bourbon can offer a more pronounced flavor profile. Experiment to find your favorite.
• Indirect Heat is Key: If your grill doesn’t have a dedicated indirect heat zone, you can create one by banking the coals to one side. For an oven, place the chicken on the middle rack and avoid placing it directly over any heating elements.
• Doneness Check: To ensure your chicken is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh, avoiding the bone. The juices should run clear when pierced.
• Ventilation: When spritzing on the grill, a quick lift and spray are best. Minimize the time the lid is open to prevent heat loss.

Serving & Storage Suggestions

This Rosemary Rub Beer-Butt Chicken is a showstopper on its own, but it pairs wonderfully with classic barbecue sides like coleslaw, potato salad, or grilled corn. Carve the chicken and serve immediately to enjoy its succulent juices. For leftovers, allow the chicken to cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days. To reheat, gently warm it in a covered dish in the oven at a low temperature (around 300°F or 150°C) or carefully in the microwave, adding a splash of chicken broth or water to help retain moisture.

Nutritional Information

Here’s an estimated nutritional breakdown per serving, assuming 8 servings from two chickens. Please note that these are approximations and can vary based on the size of the chickens and the specific brands of ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	1496.7 kcal
Calories from Fat
Total Fat	85.9 g	132%
Saturated Fat	29.9 g	149%
Cholesterol	365.8 mg	121%
Sodium	443.8 mg	18%
Total Carbohydrate	4.2 g	1%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	77 g	154%

Variations & Substitutions

• Herb Swap: While rosemary and garlic are classic, don’t hesitate to experiment with other herbs. Thyme, sage, or even a touch of oregano can offer a delightful twist.
• Spice It Up: For a bit of heat, incorporate a pinch of red pepper flakes into your butter mixture or rub.
• Different Spirits: If bourbon isn’t your preference, try whiskey, rum, or even a dark beer in your spritz bottle for a different flavor dimension.
• No Injector? If you don’t have a meat injector, you can still achieve fantastic flavor by generously rubbing the butter and seasoning mixture all over the chicken, under the skin where possible, and ensuring a thorough coating on the exterior.

FAQs

Q: Can I make this chicken in the oven if I don’t have a grill?
A: Absolutely! The oven is a perfectly viable alternative. Preheat your oven to 375°F (190°C) and follow the same instructions, ensuring the chickens are placed on a rack or baking sheet to allow for air circulation.

Q: What kind of beer is best for this recipe?
A: A lager or pilsner works well, as they are light and won’t overpower the other flavors. However, you can use a pale ale or even a stout for a richer, more complex taste.

Q: How do I know when the chicken is fully cooked?
A: The most reliable way is to use a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. It should register 165°F (74°C). The juices should also run clear when the chicken is pierced with a fork.

Q: Can I prepare the rub in advance?
A: Yes, the rosemary and garlic seasoning can be prepared ahead of time and stored in an airtight container. This saves time on cooking day.

Q: Is it crucial to use a beer-butt stand?
A: While a beer-butt stand is ideal for stability and even cooking, you can improvise. Ensure the can is securely placed in the cavity and the chicken is balanced upright. You can also use two separate cans if needed.

Final Thoughts

This Rosemary Rub Beer-Butt Chicken is more than just a recipe; it’s an invitation to slow down, enjoy the process, and savor the rewards. The aroma that fills your home or backyard as it cooks is a promise of the deliciousness to come. Whether you’re a seasoned grill master or embarking on your culinary adventures, this dish offers a delightful balance of savory, herbaceous, and subtly sweet notes, all thanks to the magic of beer, bourbon, and a generous hand with herbs. Don’t be afraid to adjust the bourbon to your liking – after all, a little extra cheer can only enhance the experience! Share it with friends and family, and let the good times and great food roll.