You can take a big ole chicken, season it, and drop it into a Char-Broil Big Easy and in no time (15-20 minutes per pound, usually), have a fantastically tender, juicy, flavorful bird. And I cook chicken in my Big Easy just like that, and often. This time, though, I decided to go the beer can route, using a flavor-packed apple ale to infuse even more flavor and moisture into the chicken. The end result was delightful with a hint of apple and as always, the crispiest skin you’ve ever had.
If you’re not a beer person, you can substitute a good apple cider or juice instead. If it doesn’t come in a can just drink up a can of your favorite drink and pour the beer or cider or whatever into the empty can.
Be careful when you remove the chicken from the Big Easy. The beer is hot (mighty hot!) and you don’t want to slosh it onto yourself. And make sure you’re also careful when you go to remove the can. Same story: hot.
For something different, try my beer can cabbage on the Big Easy. It’s different for sure!
- 1 whole chicken, 6-8 pounds
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons dried tarragon, crumbled
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Your favorite apple ale (I used Redd's Apple Ale)
- Fire up your Big Easy.
- Rinse the chicken and pat dry.
- Combine the olive oil and balsamic vinegar and brush onto the chicken.
- Combine the taragon, salt and pepper. Reserve 1 teaspoon of the mixture. Sprinkle the remaining seasoning onto the chicken.
- Add reserved spice mixture to the beer (take a few drinks first to make room) and insert into the chicken.
- Place chicken into the basket and insert into the Big Easy.
- Cook for 15-20 minutes per pound or until the chicken has hit 165 F as measured in several locations.
- Let rest 15 minutes before removing the beer can and carving.