• Course

    Main course

  • Category

    Poultry

  • Cooking technique

    Indirect cooking

  • Level

    Easy


  • Advance preparation

    30 minutes

  • Preparation

    70 minutes

  • Total

    100 minutes

  • Amount

    2 persons

Beer Can Chicken

Beer can chicken from the Big Green Egg has become a classic by now… but in this recipe, we’ve added a little twist: Radler beer. The refreshing sweet citrus taste of the Radler makes this beer a real treat! While the chicken is cooking, the beer in the can will evaporate, keeping the chicken tender and juicy on the inside. This is primarily for the sake of the breast meat, as it cooks quicker than the thighs. The great thing about this recipe is that you only need half a can, so make sure the beer is nice and cold!

INGREDIENTS

For the chicken

  • 1 organic chicken
  • olive oil
  • 1 can of Radler (half-full)
  • 1 lime
  • 1 lemon

For the rub

  • 1 tbsp black pepper
  • 1 tbsp salt
  • 2 heaped tbsp paprika powder
  • 3 full tbsp brown sugar
  • 1 tsp ground cloves
  • 1 heaped tsp onion powder
  • 1 heaped tsp cumin powder
  • 1 heaped tsp garlic powder
  • 1 heaped tsp chilli powder

PREPARATION

  1. Ignite the Big Green Egg. Put the convEGGtor into the EGG with its legs facing upwards, close the lid and heat up to 180°C. Meanwhile mix together all the ingredients for the rub. Carefully lift the skin away from the chicken meat by sliding your fingers under the skin and moving them from left to right. Spread some of the rub between the skin and the meat and rub it in well. Also spread some rub into the cavity of the chicken. Thoroughly rub olive oil into the skin, then spread rub onto the skin until it is completely covered.
  2. Fix the half-full can of Radler into the Beer Can Chicken Roaster and put the chicken over it. Put in the Round Drip Pan and place in the middle of the convEGGtor. Close the lid of the EGG and cook the beer can chicken for 60 to 70 minutes.
  3. Remove the Drip Pan from the EGG using the EGGmitt and grate some lime and lemon zest over the bird before serving.

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