Beer Can Chicken – Big Green Egg

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.

4. 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.

5. Prepare your Green Egg or Kamado type grill for direct grilling and heat to 375 degrees F. You will not need the plate setter.
6. If using another type of grill, follow the manufacturer’s directions for direct grilling and preheat the grill to 375 degrees. F.
7. 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.)
8. 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. 

9. 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. 

10. 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. 
11. 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. 
12. 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.
13. 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:

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!

**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.