Beer Can Chicken

—Beer Can Chicken By Rick Browne From Big Green Egg Cookbook/Andrews McMeel Publishing

Fishing, hunting or just taking a walk through the woods – if it’s related to the outdoors, O’Neill Williams will usually be found there. “I’ve been fortunate for over thirty years to be able to share my passion for the outdoor lifestyle on television and radio. The highlight of these shows are always the ‘Outdoor Cooking on the Big Green Egg’ segments, where we cook the best wild game recipes you’ve ever tasted. Remember, “If you’re too busy to go fishing or hunting, you’re just too busy!”

Click here for an assortment of fish and wild game recipes, all from the “Outdoor Cooking on the Big Green Egg” segments which air each week on O’Neill Outside, on NBC Sports, Fox SportSouth and Destination America. Check your local listings for times in your viewing area.

Ingredients

  • 1 (4 to 5-pound) chicken
  • 1 (12-ounce) can beer
  • 1 cup apple cider
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar

Instructions

Set the EGG for indirect cooking with a ConvEGGtor at 375°F/190°C.

Apply your favorite rub all over the chicken, even inside the cavity. Work the mixture gently into the skin and under the skin wherever possible. Cover the chicken and set aside at room temperature for 30 minutes.

Pour half of the beer into the spray bottle. Add the apple cider, olive oil, and vinegar and set aside. If using the Ceramic Roaster, pour the remaining beer into the cavity of the Roaster and slide the chicken onto the Roaster, through the tail end. If using the beer can, slide the chicken down over the can.

Place the chicken, still on the Roaster, on the grid and close the lid of the EGG. Cook, using the spray bottle to baste the chicken once or twice, for 20 minutes, or until the chicken is just beginning to brown all over. Carefully lift the chicken (still on the Roaster) into the Drip Pan and close the lid of the EGG. Cook, spraying the chicken with the basting spray several times, for 45 minutes to 1 hour, until the internal temperature of the thigh reaches 170°F/77°C and the chicken is a mahogany brown color. Using barbecue mitts remove the chicken and present it on the Roaster to your guests. After they have reacted appropriately, remove the chicken from the Roaster. Be careful: The can and the liquid inside are very hot.

Spray the chicken once more with the basting spray, cover with foil, and let rest for 10 minutes. Carve and serve.

Serves 4.

22 thoughts on “Beer Can Chicken

  1. You have a little problem. with the beer can chicken recipe. Your directions say set for indirect cooking, but when you hit print it changes to direct cooking. Which is it?

    1. Must be indirect I set the stone then the cast iron grill For the indirectness. Cook for one hour at 400 then check it Leave the temptation to open the egg during the hour After one hour spray your basting spray and go for another 15 minutes Golden on the outside but very moist on the inside

    2. I followed recipe to a T. 20 minutes with a couple spritzers at 375. Then 50 minutes in between 350-400 spritzing often. Thigh was 175 degrees. Took off and let rest for 10 minutes. mahogany brown and juicy.

  2. He never explains why you start with the chicken just on the roaster for 20 minutes, and then transfer the chicken and roaster to a pan. Why not do the entire process with the roaster in the pan?

    1. You can cook it from start to finish using the roaster or pan, not sure why he transfers it to pan unless he wants to sit it in its own natural juices to pick up some of those flavors??

      1. It seems to me he wants it in the pan so the pan can catch drippings, expecially when he sprays it. But, hey guys, I’m new at this too. This is my second Beer in the Butt Chicken cook.

      2. Sorry if u use a deflector plate u don’t need a pan unless u want a drip pan with mayb water and vinegar sitting on the deflector plate

    2. I agree. Are we trying to protect the plate setter from drippings? If so, why not put a round disposable pie tin directly on the plate setter before hand and avoid an unnecessary step.

  3. Something is off on the time. I just followed directions to a T. Cooked it 20, and I’m now at 1 hr 15 minutes – it’s still only reading 140 at the thigh. It does smell good… but I wish I wouldn’t have timed corn and rice to be ready 15 minutes ago.

    1. It could very well be that your chicken wasn’t at room temperature before you started cooking. A refrigerated bird will take longer to cook because internally it’s still very cold…..this also results in uneven cooking and the outside potentially drying out before the inside meat is cooked.

    2. I cooked one this weekend w the BGE ceramic stand filled w Coke. The chicken was definitely at room temperature. Indirect at 350/375 for and hour and was not long enough. Ended up quartering the chicken and finished on direct heat. It was absolutely delicious. Moving forward I plan to go 375/400 for a full 90 minutes

    3. You’re right, we’ve cooked the chickens this way several times and it always takes an hour and a half for a
      3 1/2- 4 lb. chicken.

  4. I’m brand new to cooking with the EGG and I’m confused… “lift the chicken into the Drip Pan”? Is this an EGGcessory? The only thing I see is the Half Moon drip pan item. Is that what you’re talking about? Is it necessary to use the drip pan or can you just cook it on the roaster the whole time?

  5. I went indirect at 400 degrees for the first 40 minutes spraying ever 20 and took it down to 375 the last 20 minutes. I pulled it off and it was 174 internal and perfect!

  6. Is it apple cider or apple cider vinegar? There is a conflict between the recipe ingredients and the video.

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