Beer-Infused Grilled Chicken with Paprika Butter

Recipe Collection: Dinner

Beer-Infused Grilled Chicken with Paprika Butter elevates your grilling game with tender, juicy chicken infused with the rich flavors of beer and a hint of paprika. Perfect for summer barbecues or family gatherings, it offers a crispy skin and mouthwatering aroma that will impress your guests.

This versatile recipe is ideal for outdoor grilling and pairs beautifully with sides like coleslaw or grilled vegetables. Easily accessible through the easyChef Pro App, you can find personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance for a delicious meal!

Overview

This Spiced Beer-Infused Grilled Chicken is a unique and flavorful dish that combines the rich taste of beer with a savory blend of spices. The chicken is cooked on the grill, resulting in moist and tender meat with a crispy, seasoned skin. Perfect for a summer barbecue or a family gathering, this recipe is sure to impress with its delightful aroma and taste.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 210 minutes

Ingredients

• 1 Cup butter, divided
• 2 Tablespoons (tbsp) garlic salt, divided
• 2 Tablespoons (tbsp) paprika, divided
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 12 Fluid Ounces (fl oz) can beer
• 4 Pounds (lb) whole chicken

Steps

1. Preheat an outdoor grill for low heat and lightly oil the grate.
2. Melt 0.5 cup butter in a small skillet. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
3. Discard half of the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, salt, and pepper to the beer can. Place the can on a baking sheet or disposable pan. Set chicken upright on the beer can, inserting the can into the cavity of the chicken. Baste chicken with melted, seasoned butter.
4. Place the baking sheet with beer and chicken on the preheated grill. Cook over low heat until no longer pink at the bone and the juices run clear, about 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
5. Remove from the grill, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Enjoy your flavorful Spiced Beer-Infused Grilled Chicken with Paprika Butter!