Beer can chicken on the Big Green Egg

Nothing says outdoor cooking mastery quite like a perfectly grilled beer can chicken on the Big Green Egg. This iconic backyard dish combines the succulence of chicken with the rich flavours imparted by a can of beer, all cooked to perfection on the versatile Big Green Egg. In this post, I will guide you through the steps of creating this mouthwatering masterpiece.

Choosing the Right Chicken: Start with a fresh, whole chicken. Aim for a bird around 4 to 5 pounds, ensuring it’s large enough to accommodate the beer can. Opt for organic or free-range chicken for superior flavor and texture. I find it’s much more economic to buy the whole chicken instead of the packages parts. At least in Toronto I can get a whole chicken for under $15.


  • 1 whole chicken (4-5 pounds)
  • 1 can of beer (preferably a light lager)
  • 2 tablespoons of your favorite poultry rub (I pretty much stick to salt and pepper, but you be you.)
  • 1 tablespoon olive oil
  • Salt and pepper to taste


  1. Prep the Green Egg:
  2. Prepare the Chicken:
    • Remove the giblets from the chicken cavity and pat the bird dry with paper towels.
    • Rub the chicken with olive oil, ensuring an even coating.
    • Season the chicken generously with your favourite poultry rub, making sure to cover both the exterior and interior. In the past I have also smothered the bird in mustard first to help the rub stick.
  3. Open the Beer Can:
    • Open the can of beer and take a few sips (or pour out about a quarter of the beer) to make space for the chicken.
  4. Insert the Beer Can:
    • Slide the beer can into the chicken’s cavity, ensuring a snug fit. The chicken should be able to stand on the can with its legs and the beer can forming a tripod. This can be messy if you have a slick bird. Be patient and really make sure it’s on there.
  5. Season the Exterior:
    • Sprinkle additional rub, salt, and pepper on the exterior of the chicken for extra flavour.
  6. Place on the Green Egg:
    • Carefully place the beer can chicken on the preheated Green Egg grill. Position it on the indirect side, away from direct heat. If you are using the large Big Green Egg Plate Setter you have nothing to worry about.
  7. Grill to Perfection:
    • Close the Green Egg lid and let the chicken cook for approximately 1.5 to 2 hours or until the internal temperature reaches 165°F (74°C). Having a trusty thermometer is also an important part of grilling outside. Especially with chicken. That’s why I like the beer can method, it’s almost fullproof.
    • Monitor the temperature throughout the cooking process, adjusting the vents to maintain a consistent heat.
  8. Rest and Carve:
    • Once done, carefully remove the beer can chicken from the Green Egg. Allow it to rest for about 10 minutes before carving. It will be super juicy and the house will smell amazing.

Conclusion: There you have it – a foolproof guide to creating a delectable beer can chicken on the Big Green Egg. With a perfectly seasoned exterior, moist meat, and a touch of smokiness, this dish is sure to be a hit at your next backyard gathering. Fire up the Big Green Egg, crack open a cold beer, and get ready to impress your friends and family with this delicious grilling masterpiece. Cheers to great food and great times!