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Crispy Beer Can Chicken Recipe Easy Savory Dry Rub on Grill

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This crispy beer can chicken recipe uses a savory dry rub and grilling method to deliver juicy, tender meat with crackly, golden skin. It’s easy to prepare and perfect for backyard parties or casual dinners.

Ingredients

Scale
  • Whole chicken (about 4-5 pounds / 1.8-2.3 kg), fresh or thawed
  • Beer can (12 oz / 355 ml) light lager or pale ale
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp cayenne pepper (optional)
  • ½ tsp dried thyme or oregano
  • 2 tbsp olive oil or melted butter
  • Optional: fresh lemon slices or garlic cloves for stuffing inside the chicken cavity

Instructions

  1. Remove giblets and pat the chicken dry inside and out with paper towels.
  2. In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, salt, black pepper, cayenne (if using), and dried thyme. Mix well.
  3. Brush the chicken lightly with olive oil or melted butter to help the rub adhere.
  4. Generously rub the spice mix all over the chicken, including under the skin and on legs and wings.
  5. Open the beer can and pour out or drink about half, leaving it half full. Optionally, poke garlic cloves or lemon slices into the can.
  6. Carefully place the chicken cavity onto the beer can so it stands upright with legs resting on the grill grate. Use a beer can chicken holder if available.
  7. Preheat the grill to medium heat (about 350°F / 175°C) and set up for indirect cooking with coals or burners on one side only.
  8. Place the chicken upright on the cooler side of the grill with the lid closed. Grill for 1 to 1.5 hours, checking internal temperature after 60 minutes. Aim for 165°F / 74°C in the thickest part of the thigh.
  9. If skin is not crispy enough, move chicken directly over heat for a few minutes, watching closely to avoid burning.
  10. Carefully remove the chicken and let it rest upright for 10 minutes before carving.

Notes

Pat the chicken dry thoroughly for crispy skin. Use indirect heat to avoid burning. Monitor internal temperature with a meat thermometer to ensure juiciness. Let the chicken rest before carving. Keep a spray bottle of water handy to manage flare-ups. Avoid opening the grill lid frequently to maintain steady heat and moisture.

Nutrition

Keywords: beer can chicken, grilled chicken, crispy chicken, dry rub chicken, backyard BBQ, savory chicken, easy chicken recipe

Find it online: https://tastytuck.com/crispy-beer-can-chicken-recipe-easy-savory-dry-rub-on-grill/