Savory Beer Can Chicken

Simply Perfect Recipes typically have only a couple of ingredients. For our Simply Perfect Chicken uses ingredients you’ll likely already have in your kitchen – mayonnaise, beer, seasonings and your Big Green Egg.

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  • 1 (4 to 5-pound) chicken
  • 1 (12-ounce) can beer
  • ¼ cup (60 ml) mayonnaise
  • 3 Tbsp (45 ml) Big Green Egg Savory Pecan Seasoning


Set the EGG for indirect cooking with a convEGGtor at 350°F/177°C.

Pour ½ of the beer into a drip pan. Place the can with the remaining beer in the center of the Folding Beer Can Chicken Roaster and snap the arms into place at the top.

Put the rack into the drip pan and place the chicken onto the rack. Combine the mayonnaise and the Big Green Egg Savory Pecan Seasoning and coat the outer skin and inner cavity of the chicken with the mixture.

Roast the chicken until the internal temperature reaches 165ºF/74ºC; remove from the EGG and let rest for 10 minutes. Carve and serve. Serves 4

11 thoughts on “Savory Beer Can Chicken”

  1. I do the ceramic beer chicken and if we are eating it a couple of days later I put the whole thing in the fridge, beer & all and then I warm it slowly to eat. The chicken stays moist and does not dry out.. plus I cover it

    1. I’m going to try this recipe in a few days, my plan is cook it for about 20 minutes per pound, plus an additional 10-15 minutes. I plan to check the temperature about 3/4 the way through the cook time. I’ll let you know how it goes.

      1. 6 1/2 pound whole chicken, calculated 20 minutes-ish per pound, cooked 3 hours at 350 degrees (temperature crept up to just under 400 a couple times, but most of the time the BGE was around 350) checked the chicken right at three hours and it was done.

    2. 160-165 internal is in the breast. Be sure to probe the chicken through the back into the thigh. You want 185 in the thigh. No risk of drying out breast meat…thats the benefit of the beer-can method…it keeps the breast meat moist until the dark thigh meat gets done.

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