Hi-Brow Chardonnay-Butt Chicken on the Big Green Egg

Kind of funny to say hi-brow and butt in the same title…this is a different version than the ever populaP9160029r "beer butt" chicken.   I've made this dish w/beer or wine.  It just depends on what's available in the fridge.

I have the Big Green Egg at 200 degrees with some soaked applewood chips.  The inverter is on (legs up) with the grill on top of that.

Fill ceramic stands with chardonnay about 3/4 full.  Note: if you're cooking two chickens, you should have enough wine to pour the cook one glass and split the rest of the bottle between the two birds.

I add sprigs of fresh rosemary.  Spice the inside of the chicken (salt and pepper and/or rub).

Place bird on the stand. 

Melt a couple of tablespoons of butter in the microwave and add your favorite rub (I'm using a Tom Douglas Turkey rub…because that's what's in my pantry).   Brush the chicken with the butter spice mixture. 

Place bird(s) on the grill.  Cook until they reach at least 180 degrees internal by inserting a thermometer in the thick part of a thigh. 

Remove the chicken from the grill once it's done and let it rest under a foil tent for about 10 minutes.



  1. My sister got me a beer butt stand for christmas (nice Williams & Sonoma model) but I’ve haven’t done one of those since I learned to spatchcock chickens. I was thinking about trying one (my first since getting an egg last Feb) but I was thinking that in the EGG the higher dome temps will finish the breast meat before the thighs/legs hit done. Did you have any problems with that? Did you do any tricks to keep it from happening (foil, etc)

  2. It really turned out very juicy–even the white meat/breast without foiling or basting beyond the original butter/spice brushing.

    When I tried the whole turkey (which I’ve only done once) the breast meat did turn out “traditionally” dry.

    I’m thinking that the steam from the wine (or beer–what ever you use) helps to keep the breast meat moist.

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