Beer Butt Sittin Chicken- Cookin With Cliff and Trish

Trish and Cliff

Which came first the Chicken or the Egg? Who cares, when you smoke the most delicious chicken on a Big Green Egg! This beer can roasted chicken recipe on the Big Green Egg never gets old. Beer Butt Sittin Chicken, The ceramic roaster is awesome, just pour in your favorite beer, wine, juice. Delicious every time!

Ingredients

1 (4-5lb.) Whole Chicken
1 120z. can of Beer
1 cup Apple Cider Vinegar
Favorite Chicken Rub (We used Weber Chicken Rub)

Eggcessories

Plate Setter
Sittin Chicken Ceramic Roaster
Drip Pan
Thermometer
Optional Wood Chips (we used Jack Daniels)

Ingredients

Directions

Set the EGG for indirect cooking with a plate-setter, porcelain coated grid and preheat the EGG to 375ºF.

Apply your favorite rub all over the chicken, even inside the cavity. Work the mixture gently into the skin and under the skin wherever possible. Cover the chicken and set aside at room temperature for 30 minutes.

Pour half of the beer into a basting bowl, add the apple cider vinegar and set aside. If using the Ceramic Roaster, pour the remaining beer into the cavity of the Roaster and slide the chicken onto the Roaster, through the tail end. If using the beer can, slide the chicken down over the can.

Place the chicken, still on the Roaster, on the grid and place the drip pan underneath on the plates-setter, baste the chicken several times while cooking, about an hour, until the internal temperature of the thigh reaches 170ºF and the chicken is a mahogany brown color.

Using barbecue mitts remove the chicken and present it on the Roaster to your guests, after the ohhs and ahhhhs, remove the chicken from the Roaster. Be careful: The can and the liquid inside are very hot. Baste one more time and let stand 10 minutes, slice and serve.