The Big Green Egg is a highly versatile outdoor cooker (beer can chicken), allowing you to cook anything from steaks to pizza to the perfect flavorful, baked chicken. Today, we’ll share a Big Green Egg chicken recipe that’s easy to make and so flavorful, your family will be asking you to make it again and again. The plate setter allows you to cook beer can chicken to perfection with indirect heat. To make this perfect baked chicken, you’ll need two basic Big Green Egg Eggcessories.
The first is a Big Green Egg plate setter. Sitting atop the flames, the plate setter provides a barrier between the food and the flames for ideal indirect cooking. The heat rises from the charcoal below, swirls around the plate, and heats the food thoroughly and evenly.
The second Eggcessory that can help make the process easier is the “Sittin’ Chicken” ceramic roaster. The roaster holds liquid to add flavor and moisture to your chicken throughout the cooking process. It functions the same as a beer can, but it has a wider base that provides a more stable foundation for your whole chicken.
Big Green Egg Beer Can Chicken
• 2 tablespoons kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon sage
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 chicken (4-5 pounds)
• 1 can of beer
• 1 cup apple cider
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 garlic cloves
1. Set your plate setter in you Big Green Egg and add the grate on top. Set the temperature to 375°F.
2. Mix the first eight dry ingredients in a bowl. Wash the chicken in cold water and pat dry with paper towels. Rub the dry mixture all over the chicken, underneath the skin where possible, and inside the cavity.
3. Pour half of the beer into the roaster. Smash the garlic cloves and add them into the beer.
4. Pour the other half of the beer into a spray bottle. Add the apple cider, olive oil, and balsamic vinegar to the spray bottle, and mix. Spray the chicken with the mixture.
5. Set the chicken on the roaster, tucking in the wings. Set the roaster on a drip pan inside the Big Green Egg.
6. The chicken will require about one hour to cook. Baste again with the liquid a few times while cooking.
7. The chicken is done when the internal temperature of the chicken thigh reaches 170°F and the chicken is brown on the outside.
(This recipe is adapted from the Beer Butt Chicken recipe by Rick Browne shared on the Big Green Egg website. http://www.biggreenegg.com/recipes/beer-butt-chicken/ )
As for popular beer selections, many prefer a lager — something central, and not bitter or too hoppy. When you have an affinity for fruit-forward sours, then this flavor is a solid step for when grilling beer can chicken, both because you like to drink it straight and as the acidity level vibes effectively with grilled chicken.
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