Beer can chicken big green egg indirect

If you’re looking to impress a small group of people, Beer Can Chicken is the way to go. A perfectly roasted chicken sitting atop a can of your favorite beer is a sight to behold – a true showstopper!

For this beer can chicken recipe we consulted our trusted Big Green Egg Cookbook as well as their website and then we bought a vertical roaster from Blackhawk Hardware. The roaster holds the beer can and provides a much steadier base than a can alone would be. You’ll also need a drip pan and a spray bottle. We also used the ConvEGGtor for indirect cooking.

Get yourself a nice 5lbs-ish chicken, remove giblets and necks and either rub the chicken with your favorite store-bought chicken rub (we have a whole aisle full of grilling spices and sauces – hint hint!) or make your own. We adapted the rub recipe from the book and mixed:

Poultry Rub

1tsp brown sugar
1stp garlic powder
1tsp onion powder
1tsp chili powder
1/2tsp red pepper flakes (use less if you don’t like the heat)
1 tsp paprika
1tsp mustard seeds
1TBS salt

Rub the mixture into the chicken inside and out and let it sit at room temperature for 30 minutes. In the mean time set up your Big Green Egg for indirect heat with the ConvEGGtor and preheat it to 375F.

Beer Can Chicken Tonic

Pour half of the beer, 1 cup apple juice, 2TBS olive oil, and 2TBS balsamic vinegar into the spray bottle. Place the half full beer can into the vertical roaster.

Grilling Beer Can Chicken

After 30 minutes, slide the chicken cavity on the beer can and put it on the Big Green Egg’s grid. Spray the chicken with the tonic and close the lid. Cook the chicken for 20 minutes and spray one more time after about 10 of those.

Using grilling gloves, lift the roaster with the chicken into the drip pan. Spritz on additional tonic several times during the next 60 or so minutes of cooking. We suggest starting to take the chicken’s temperature at 45 minutes. The reading in the thickest part of the thigh should be 170F.

After you’ve carefully removed the chicken from the Big Green Egg and the (very hot) beer can, spray it with the tonic one more time, cover it with foil and allow it to rest for 10 minutes. That’s always the hardest part for me, as the aroma has me drooling.

This easy recipe for grilled Beer Can Chicken on a Green Egg is a fun and unique way to grill a whole chicken that will make your friends and family think you are a prize-winning BBQ Pit Master!

The secret to a perfectly cooked whole chicken: an open can of beer or another beverage inserted into the chicken cavity before grilling. When the beer or liquid heats up, the steam helps cook it evenly and keeps it moist and tender.  

The spectacle of a chicken sitting on the can can’t be ignored and is guaranteed to make everyone smile. Some folks also call this dish “Dancing Chicken or Drunk Chicken”, and you can see why.

I hope you will try this novel method of grilling a whole chicken on your Big Green Egg or Kamado type grill. This recipe will also work on any charcoal, pellet, or gas grill with a lid, so give it a try.

Here’s what you will need:

• A Whole chicken – is the guest of honor at this party. A young chicken or fryer that is about four to five pounds works perfectly.
• Can of beer – you can’t have Beer Can Chicken without a can of beer. Actually, you can use any can that is similar in size. For example, you can see in the picture; I used a can of soda. (Note, there is also a bottle of beer in the photo, I used the beer in it for the spray. This is optional)
• Apple juice, olive oil, and balsamic vinegar – blend with the beer or other liquid to make the spray that keeps our chicken from drying out and adds an amazing layer of flavor.

For the beer can grilled chicken rub:

• Brown sugar – adds a touch of sweetness and forms the base of the delicious dry rub.
• Paprika – adds color and a sweet, smoky taste to the rub.
• Kosher salt and black pepper – rounds out and brings together all of the flavors of the rub.
• Garlic powder – adds its own unique nutty, pungent flavor.
• Onion Powder – another essential ingredient in the rub that adds a sweet oniony note.
• Cayenne pepper – gets this party started with a bit of heat. You can substitute red pepper.

Here’s how to make it:

1. To make the grilled beer can chicken rub combine all the rub ingredients in a small bowl and mix well. Set aside. 
2. Pour half of the beer or other liquid from the can into a spray bottle to make the spray. Add the apple juice, olive oil, and balsamic vinegar and shake well. Set aside.
3. Spray the can with non-stick cooking spray and carefully slide the chicken over the beer can. If you are using a vertical grilled beer can chicken holder, place the can into the holder and slide the poultry over the can and holder.

1. Apply the rub liberally all over the poultry, even inside the cavity. Work the mixture under the skin wherever possible. Cover it and let it marinate for at least 30 minutes at room temperature. You can let it marinate for up to 24 hours for maximum flavor, but the chicken will need to be refrigerated.

1. Prepare your Green Egg or Kamado type grill for direct grilling and heat to 375 degrees F. You will not need the plate setter.
2. If using another type of grill, follow the manufacturer’s directions for direct grilling and preheat the grill to 375 degrees. F.
3. When the grill is ready, place a small drip pan on the grill grates to catch the drippings and place the poultry in the center. (I usually use a disposable pie plate or cake pan.)
4. Spray the chicken with the mixture in the spray bottle and close the grill lid. Cook for about 15 minutes or until it starts to brown all over. Respray and close the lid. 

1. Cook for approximately 45-60 more minutes, spraying the bird every 15 minutes or so until the internal temperature of the thighs reaches between 160-165 degrees F. Use an instant-read meat thermometer and insert it into the thickest part of the thigh between the leg and the breast but not touching the bone. 

1. When it’s done, use heavy-duty oven mitts, and carefully lift the bird and can off the grill and put it in a large pan or dish. 
2. To remove the bird from the can, it works best if you have two people.  Use extreme caution; the can and liquid inside are very hot. Be sure to do this step outside in case any of the liquid spills. 
3. Have one person grab the beer can with kitchen tongs to hold it in place while the second person grasps the bird in the neck cavity with another pair of tongs and pulls it off. You can also hold the bird with heavy-duty oven mitts or a clean kitchen towel.
4. Spray the chicken once more, cover loosely with foil, and let it rest for a minimum of 10 minutes before carving and serving.

Frequently asked questions:

What is the best beer?

I don’t think it makes any difference in what kind of beer you use. You don’t even have to use beer; that’s just part of the novelty. I have used other carbonated beverages and even apple juice, with excellent results.

What kind of can, do I need?

You will need a beer can or another sturdy and similarily sized can. As you can see from the pictures, I used a soda can.

Big Green Egg also has a special ceramic chicken roaster available for purchase that you can use instead of the can and holder.

What is a beer can chicken holder, and do I need it?

You don’t have to use a beer can chicken holder; the chicken will still stand up on its own, but it may not be quite as stable. The holder has a wide base, which makes the chicken less likely to tip over. You can order them online or usually find them in stores that sell grill supplies.

Do you need to cut the can?

I know some folks cut the top of the can off, but I like to use a beer opener and punch several holes in the top. I think it’s less likely to spill hot liquid when trying to remove it from the grill.

Smoking a beer can chicken?

If you would like to smoke your beer can chicken, instead of grilling it, follow this recipe to the point of adding the rub and making the spray. Then, follow my recipe for smoked spatchcocked chicken, starting with setting up the grill.

What to serve with it?

I usually pair this dish with my Southern Potato Salad. However, it would also be delicious served with Grilled Vegetable Kabobs, Smoked Sweet Potatoes, Summer Pasta Salad, Classic Southern Deviled Eggs, Southern Corn Salad, or Southern-Style Baked Mac and Cheese.

For dessert, try my Frozen Lemonade Pie, my patriotic Red, White, and Blue No-Bake Icebox Cake, or my homemade Fresh Peach Ice Cream or No-Cook Meyer-Lemon Ice Cream.

Sharon’s tips:

• Be sure to use a beer opener or can opener to make several openings at the top of the can you use to allow the steam to come out.  
• No beer, no problem; you can use any carbonated beverage you like or even apple juice. 
• This recipe can be prepared on any charcoal, pellet, or gas grill with a lid as long as the lid is deep enough. In a pinch, you can even fashion a makeshift lid with a large piece of aluminum foil.
• The times shown in this recipe are for poultry that is four to five pounds. If the bird is larger or smaller, it will take more or less time to cook. 
• You can prepare this dish in your oven as long as it fits; however, you will not have the smoky grilled taste.

Big Green Egg Chicken Recipes:

Grilled chicken is one of my top ten most favorite foods; I dearly love it. Nothing brings out the flavor like grilling, and this easy recipe is out of this world delicious. The smoke from the charcoal adds a taste that you can’t get with any other cooking method.

Not surprisingly, I have a few more chicken recipes using the Green Egg on my blog that I think you may like as well:

• Grilled Chicken with Peach Glaze
• Grilled Chicken Skewers with Tomato Relish
• Grilled Teriyaki Chicken with Teriyaki Marinade
• Simple Lemon Whole Grilled Chicken
• Best and Easiest Grilled Chicken 
• Smoked Chicken Thighs with Spicy Peach Glaze

You can find all of my chicken recipes here.

★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones!

Beer Can Chicken Recipe – Big Green Egg

Sharon Rigsby

This recipe for grilled Beer Can Chicken is a fun and unique way to achieve perfectly grilled chicken that will make your friends and family think you are a prize-winning BBQ Pit Master!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 1 hr 15 mins

Marinating time 30 mins

Total Time 2 hrs 5 mins

Course Main Dish

Cuisine American, Southern

Servings 4 servings

Calories 530 kcal

Equipment

• ▢

  Grill with lid

• ▢

  Beer can or another siimilarly siized can

Ingredients  1x2x3x

Grilled Beer Can Chicken Rub

• ▢¼ cup firmly packed brown sugar
• ▢¼ cup sweet paprika
• ▢1 ½ tablespoons black pepper
• ▢3 tablespoons kosher salt
• ▢2 teaspoons garlic powder
• ▢2 teaspoons onion powder
• ▢1 teaspoon cayenne pepper

Chicken

• ▢1 whole chicken 4 to 5 pounds, neck, and giblets removed
• ▢1 can beer or another carbonated beverage 12 oz can
• ▢1 cup apple juice or apple cider
• ▢2 tablespoons olive oil
• ▢2 tablespoons balsamic vinegar

Instructions 

• To make the rub, combine all ingredients in a small bowl and mix well.

• Apply the rub all over the bird, even inside the cavity. Work the mixture under the skin wherever possible. Cover it and let it marinate for at least 30 minutes at room temperature.

• Prepare your Green Egg or Kamado type grill for direct grilling and heat to 375 degrees F. You will not need the plate setter. If using another type of grill, follow the manufacturer's directions for direct grilling and preheat the grill to 375 degrees. F.

• When the grill is ready, pour half of the beer or other carbonated beverage into a spray bottle. Add the apple juice, olive oil, and balsamic vinegar and shake well.

• Spray the can with non-stick cooking spray and slide the bird over the beer can. If you are using a vertical beer can chicken roaster, place the can into the holder and slide the bird over the can and holder.

• Carefully place the bird and the can on a pie plate or cake pan in the center of the grill. Spray the bird with the mixture in the spray bottle and close the grill lid. Cook for about 15 minutes or until it starts to brown all over. Respray and close the lid.

• Cook for approximately 45-60 more minutes, spraying the bird every 15 minutes or so until the internal temperature of the thighs reaches between 160-165 degrees F. Use an instant-read meat thermometer and insert it into the thickest part of the thigh between the leg and the breast but not touching the bone. 

• This is the hard part and works best if you have two people.  Use extreme caution, the can and liquid inside are very hot; do this step outside in case any liquid spills. Have one person grab the beer can with kitchen tongs to hold it in place while the second person grabs the chicken in the neck cavity with another pair of tongs and pulls it off. You can also grab it with heavy-duty oven mitts or a clean kitchen towel.

• Spray the bird once more, cover loosely with foil, and let it rest for approximately 10 minutes before carving and serving.

Notes

You don’t have to use a beer can holder, the chicken will still stand up, but it may not be quite as stable.Be sure to use a beer opener or can opener to make several openings at the top of the can you use to allow the steam to come out.  No beer, no problem; you can use any carbonated beverage you like or even apple juice. This recipe can be prepared on any grill with a lid as long as the lid is deep enough. In a pinch, you can even fashion a makeshift lid with a large piece of aluminum foil.The times shown in this recipe are for poultry that is four to five pounds. If yours is larger or smaller, it will take more or less time to cook. You can cook beer can chicken in your oven as long as it fits; however, you will not have the smoky grilled taste.

Nutrition

Calories: 530kcalProtein: 53gFat: 46gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 250mgSodium: 340mgVitamin A: 1900IUVitamin C: 8.3mgIron: 3.6mg

Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

**I originally posted this recipe on June 30, 2016. It was republished on April 28, 2020, with new images, slightly revised directions to make it easier, and expanded tips and techniques. 

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