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Crispy Beer Can Chicken Recipe with Easy Flavorful Dry Rub

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A quick and easy beer can chicken recipe featuring a flavorful dry rub that creates crispy skin and juicy meat, perfect for backyard gatherings and family dinners.

Ingredients

Scale
  • Whole Chicken (about 4-5 pounds / 1.8-2.3 kg), fresh or thawed, patted dry
  • 1 standard 12 oz (355 ml) can of beer (lager or ale)
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (25 g) brown sugar
  • 1 tbsp (7 g) paprika
  • 1 tsp (3 g) garlic powder
  • 1 tsp (3 g) onion powder
  • 1 tsp (2 g) ground cumin
  • 1 tsp (1 g) dried oregano
  • 1/4 tsp (0.5 g) cayenne pepper
  • 1 tbsp (15 g) kosher salt
  • 1 tsp (2 g) freshly ground black pepper

Instructions

  1. Remove any giblets from the chicken cavity and pat the chicken dry inside and out with paper towels.
  2. In a mixing bowl, combine brown sugar, paprika, garlic powder, onion powder, cumin, dried oregano, cayenne pepper, kosher salt, and black pepper. Stir until evenly blended.
  3. Rub olive oil all over the chicken, including under the skin if possible. Then generously coat the chicken with the dry rub, covering every inch including inside the cavity.
  4. Open the beer can and pour out or drink about half of the beer to allow gentle steaming.
  5. Place the beer can on a sturdy surface and carefully lower the chicken cavity over the can, balancing the bird upright. Use a beer can chicken roaster stand if available for stability.
  6. Preheat the grill to medium heat (~375°F / 190°C) and set up for indirect cooking with the heat source on one side and the chicken on the other.
  7. Place the chicken upright on the grill grate away from direct flames and close the lid.
  8. Grill the chicken for approximately 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  9. Use a meat thermometer to check doneness; juices should run clear and skin should be crispy and golden brown.
  10. Carefully remove the chicken using tongs and heat-resistant gloves and let it rest for 10 minutes before carving.
  11. Carve and serve with your favorite sides.

Notes

Dry the chicken thoroughly before applying the rub for best crispiness. Use indirect heat to cook low and slow. Finish with a quick sear over direct heat if skin is not crispy enough. Rotate chicken occasionally if grill runs hot. The dry rub can be made ahead and stored in an airtight container for up to 2 weeks. For non-alcoholic steaming, substitute beer with sparkling water or apple juice. Adjust cooking time for different chicken sizes and always check internal temperature.

Nutrition

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

Find it online: https://cooksybite.com/crispy-beer-can-chicken-recipe-with-easy-flavorful-dry-rub/