The Big Easy® Beer Can Chicken Recipe

The Big Easy® Beer Can Chicken Recipe


This Beer Can Chicken recipe is one of our most popular recipes for backyard cookouts and puts a new twist on this classic favorite. Using The Big Easy® Oil-Less Turkey Fryer to cook your chicken makes it tender on the inside and crispy on the outside. So, next time you’re enjoying a beer, crack one open for your chicken.

Not just for turkeys, The B...

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Serves 4
For the Chicken
whole chicken
tablespoons high temp oil
cup of your favorite rub
(12 ounce) can full-flavored beer

Ingredient Tips

High-Temp Cooking Oil
High-temp cooking oil, such as peanut, canola and avocado oil, is oil that smokes at a higher temperature or smoke point, producing less smoke at lower temps.
NO Sugar
Your rub and/or marinade should contain NO sugar. Sugar will cause your food to burn.


Prep: 10 Minutes, Cook: 1 Hour

Power up The Big Easy Oil-less Fryer.

Hot Tip: The Big Easy was designed to be powered ON (all the way to the left) and OFF (all the way to the right). All recipes for The Big Easy are based on operating the fryer at full power.

Rinse the chicken with cool water and pat dry with paper towels.


Apply a light coat of cooking oil to the outside of the chicken. Then, cover it with your favorite rub or spices.


Open a beer and place the chicken cavity over the can or our beer can chicken roaster. Lower chicken onto the can, leaving the bottom of the can exposed.


Place the chicken in the roaster basket and lower the roaster basket into the cooking chamber. Insert a meat thermometer into the thickest part of the breast so that the tip does not touch bone and the dial is easy to read when the basket is in the cooker.

Hot Tip: To minimize sticking, coat the wire frame of the roaster basket with oil before inserting chicken.

Cook until the internal temperature reaches 160°F, about 1 hour. Cook time varies based on weather conditions and the size of your roast.

Hot Tip: Cover the fryer with the wire mesh lid during the first or last 15 minutes of the cook for crispy skin, using infrared heat reflected back into cooking chamber. If used throughout cook, this heat can burn food before it is fully cooked.

Lift the basket out of the cooking chamber and set it on a shallow sheet pan until the basket is cool to the touch. Remove chicken from basket and place it on a tray or cutting board.


Tent with foil and let rest for 15 to 20 minutes while the temperature rises to 165°F.

Hot Tip: The internal temperature continues to cook the chicken, raising it to the target temperature.

Carve and serve.

Hot Tip: Call The Big Easy Hotline at 1-800-526-1065 with any questions you may have about cooking with The Big Easy. It’s available year-round, including Thanksgiving Day (8 am-4 pm EST).
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  • fatjack | Jun 16, 2018

    how come your recipe does not include what temperatures or setting or even a time on how long to cook

    This was Helpful (0)
  • Roy B | Dec 8, 2019

    Is there a reason Char-Broil refuses to put cooking times on recipes for the Big Easy? Even "about 10 min per pound" or whatever is accurate would be a big help!

    This was Helpful (0)
    • Char-Broil | Dec 12, 2019

      Thanks for your comment Roy. We're in the process of updating all of our recipes and will definitely include cooking times in the updated versions.

      This was Helpful (0)
  • GMoney | Dec 31, 2019

    I just cooked a 2 lb chicken at 45 minutes and breast got up to temp, but the thighs didn't...the 15 min per pound isn't right

    This was Helpful (0)
    • Char-Broil | Feb 12, 2020

      Thanks for letting us know. We revised this recipe based on your feedback.

      This was Helpful (0)
  • Larry Levay | Jun 7, 2020

    Buy a therma pen. Upped my cooking game 100% on doneness.

    This was Helpful (0)
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