Tag Archives: grill

Beer-butt chicken

On certain occasions, it is appropriate to seek a Paula Deen recipe. An All-American Party is one such occasion. Beer-butt chicken, or beer-in-the-rear chicken, is an ingenious way to cook a juicy and flavorful chicken for a crowd. I looked up a few recipes before settling on my own version, taking pieces of Paula Deen with me.

To go with the chicken, others brought boiled peanuts:

Green bean casserole, pigs-in-a-blanket and Frito pie! Frito pie is a gut bomb of epic proportions. I’m not exactly sure what’s in it, other than ground meat, Fritos, cheese and something spicy. It tastes exactly as you’d imagine….delicious!

Someone else brought this sweet-tea wine, which tastes sweeter than Cheerwine:

And my main course…

Write Gal’s Beer-Butt Chicken


  • One 4-5 lb. chicken, giblets removed, rinsed and patted dry
  • 4 cloves of garlic, smashed
  • 2 sprigs fresh rosemary
  • 1 lemon, cut into chunks
  • 1 can Budweiser
  • EVOO
  • Kosher salt
  • cracked black pepper
  • Smoked paprika

Preheat grill (if using gas grill, heat to 350). Season inside of chicken with salt and pepper. Drink 1/4 c. of the beer, then push the garlic and rosemary sprigs inside (they can stick out the top. Place the beer on a foil baking pan or anything else that can go on the grill. Sit the chicken on the can. Push the lemon through the neck cavity. Drizzle EVOO all over the chicken, spreading with a brush or your fingers. Salt and pepper liberally. Sprinkle paprika over the skin, to taste.

Place the pan on the grill. Cover and cook for 1 hour, or until juices run clear. Remove from heat (the juices will be bubbling like crazy on the bottom of the pan). Carefully remove chicken and pull out can – watch out, it will be shooting steam like a beer volcano. Let chicken rest 10 minutes…

Then carve and serve! The skin was crispy and salty, the meat was juicy and well seasoned with all the herbs and lemon. I spooned the pan drippings over anything – you could make a great gravy with them.

Enjoy, friends! xoxo


Spicy grilled chicken with stone fruit and balsamic glaze

Grilled nectarines and barbecue chicken!

Grilled nectarines and barbecue chicken!

He didn’t believe me. He had his doubts. I was defrosting some chicken thighs that have been in the freezer for a year. I said I also wanted to grill stone fruit. But not peaches. My boyfriend was dubious. Later, he would be pleasantly full.

But I knew this R-Ray dish would be insanely good because I’ve made it twice before and always to great effect. The chicken (thighs or breast) is marinated in Dijon mustard, paprika, hot sauce, Worcestershire sauce, olive oil and garlic. Then it is infused with the smoky heat from our charcoal grill. Then, a drizzle of rosemary-balsamic syrup….it’s yummy. I served it with some parsley-parmesan couscous, another invention made to use up our cupboard items.

This meal is perfect for celebrating a beautiful summer day, such as the one we had for the Deschutes Dash!

In a large bowl, combine:

1/4 c. EVOO

4 cloves garlic, pushed through a press

2 T Worcestershire sauce

2 T Dijon mustard

1 T paprika

1 T Frank’s Red Hot Sauce

Toss 2 pounds of chicken with the marinade and let chill for at least 15 minutes. Then grill them about 5 minutes per side, or until just done.


When you turn the chicken the first time, add the nectarines to the grill (4 nectarines, halved and pitted, drizzled with EVOO). Grill the fruit until dark grill marks appear, about 6 min.


Meanwhile, in a small saucepan, bring 1/2 c. balsamic vinegar, 2 T brown sugar and 2 T chopped fresh rosemary to a boil. Lower heat and reduce, about 7 min., until syrupy.

To serve, I spooned cooked couscous mixed with chopped parsley and grated Parmesan on a plate. Then, add chicken and fruit, then drizzle with the balsamic glaze.

This dish is smoky like barbecue, but with an added extra bite and sweetness from the fruit and glaze. Everyone for whom I have made this has loved it. You must try. Enjoy, friends!