Tailgate Game Day Dinner: BBQ Beer Can Chicken with Smoky BBQ Butter

Allergens

Gluten (depending on the BBQ sauce used)

Ingredients

• 4 whole chickens (3
• 4 lbs each) 1 can of beer (preferably local or your favorite brand) 2 cups wood chips, soaked in water for at least 30 minutes 1 cup melted butter 1/2 cup BBQ sauce 1/4 cup brown sugar 1 tbsp smoked paprika 1 tbsp chili powder 1 tsp cayenne pepper (optional) 1 tsp garlic powder Salt and pepper, to taste

Instructions

1. Preheat your grill or smoker to medium high heat, around 350°F. Soak wood chips in water for at least 30 minutes.
2. In a small bowl, mix together melted butter, BBQ sauce, brown sugar, smoked paprika, chili powder, cayenne pepper (if using), garlic powder, salt, and pepper to create the Smoky BBQ Butter. Set aside.
3. Remove giblets from chickens and rinse them inside and out with cold water. Pat dry and season each chicken generously with salt and pepper.
4. Place a beer can in a 9x13 inch disposable aluminum pan. Open the beer and pour half of it into the pan, saving the rest for yourself. Stand each chicken upright on the beer can so that the beer can sits between the chicken's legs. Transfer the chickens to the preheated grill or smoker, placing the aluminum pan with the remaining beer in the center.
5. Place the wood chips on the hot grates of your grill and close the lid. Grill for 1 hour and 30 minutes, occasionally basting the chickens with the Smoky BBQ Butter. Check the internal temperature of the chicken with a meat thermometer it should reach 165°F when done.
6. Remove chickens from grill and let them rest for 10 minutes before carving. Serve alongside your favorite game day sides, such as mac and cheese or coleslaw.

Chef’s Insight

Don't be afraid to experiment with different beer brands and flavors in this recipe for a unique twist on your game day dinner.

Notes

Feel free to add additional seasonings or rubs to the chicken before grilling for extra flavor.