Easy Grilled Beer Can Chicken – Big Green Egg

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

The secret to perfectly cooked poultry: an open can of beer or another beverage inserted into the cavity of the chicken, which is then cooked upright on the grill. When the beer heats up, the steam helps to cook it evenly and keeps it moist and tender.  

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

I hope you will try this novel method of grilling on your Big Green Egg. No Egg, no problem, this recipe will also work on any grill with a lid.

Does it taste like beer:

No! I also 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.

You will need a beer can or another sturdy and similarily sized can. Also, you can purchase a special beer can holder that has a wider base, which makes it less likely to tip over. 

Rub Ingredients

Another recipe secret is a flavorful rub that features a blend of herbs and spices, which seasons the poultry perfectly. 

Other Ingredients: 

In addition to the rub ingredients, you will need a whole chicken and a can of beer or another carbonated beverage.

Also, I spray the poultry with a combination of leftover beer, olive oil, apple juice, and balsamic vinegar while it cooks to keep the outside from drying out. For the spray, you will need apple juice, olive oil, and balsamic vinegar.

How to make the rub:

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

How to make the spray:

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. Set aside.

How to prepare it:

Carefully slide the poultry over the beer can, or if you are using a vertical beer can holder, place the can into the holder and slide the poultry over the can and holder.

Apply the rub 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.

How to set up your grill:

Prepare your grill for direct grilling and heat to 375 degrees F.

How to grill it:

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 pie plate or cake pan.) Spray the poultry 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. 

How long to cook and how to tell when it’s done:

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. 

When it’s done, using heavy-duty oven mitts, carefully lift the bird and can off the grill, and put it in large pan or dish. 

How to remove the bird from the can:

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 bird in the neck cavity with another pair of tongs and pulls it off. You can also grab the bird 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 cutting it up and serving.

What to serve with it:

I usually pair this dish with my Southern Potato Salad. It would also be delicious served with Grilled Vegetable Kabobs, 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:

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 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.

More recipes for the grill:

Grilled chicken is one of my Top 10 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 recipes for the grill 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 

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!

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5 from 3 votes

Easy Grilled Beer Can Chicken - Big Green Egg

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

Course Main Dish

Cuisine American, Southern

Keyword grilled chicken on a big green egg, big green egg grilling recipes

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Servings 4 servings

Calories 530kcal

Author Sharon Rigsby

Ingredients

Barbecue Rub Ingredients

• 1/4 cup firmly packed brown sugar1/4 cup firmly packed brown sugar
• 1/4 cup sweet paprika1/4 cup sweet paprika
• 3 Tbsp black pepper3 Tbsp black pepper
• 3 Tbsp kosher salt3 Tbsp kosher salt
• 2 tsp garlic powder2 tsp garlic powder
• 2 tsp onion powder2 tsp onion powder
• 1 tsp cayenne pepper1 tsp cayenne pepper

Chicken

• 4-5 pound whole chicken4-5 pound whole chicken
• 1 can beer or another carbonated beverage 12 oz can1 can beer or another carbonated beverage 12 oz can
• 1 cup apple juice or apple cider1 cup apple juice or apple cider
• 2 Tbsp olive oil2 Tbsp olive oil
• 2 Tbsp balsamic vinegar2 Tbsp 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.
• In the meantime, prepare your grill for direct grilling and preheat to 375 degrees.
• 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.
• Slide the bird over the beer can, or 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 vertical roaster 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 cutting it up 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 prepare this dish in your oven as long as it fits, however; you will not have the smoky grilled taste.

Nutrition

Calories: 530kcal | Protein: 53g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 250mg | Sodium: 340mg | Vitamin A: 1900IU | Vitamin C: 8.3mg | Iron: 3.6mg

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**This recipe was originally posted 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.