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Crispy Beer Can Chicken on the Grill Easy Savory Dry Rub Recipe

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A flavorful and juicy beer can chicken grilled to crispy perfection using a savory dry rub. Perfect for outdoor gatherings and easy weekend barbecues.

Ingredients

  • Whole chicken, about 4 to 5 pounds (1.8 to 2.3 kg), thawed and patted dry
  • Beer, one 12-ounce (355 ml) can of your favorite lager or pale ale
  • Olive oil, 2 tablespoons
  • Paprika, 2 tablespoons (smoked paprika optional)
  • Brown sugar, 1 tablespoon
  • Garlic powder, 1 tablespoon
  • Onion powder, 1 teaspoon
  • Dried thyme, 1 teaspoon
  • Dried oregano, 1 teaspoon
  • Cayenne pepper, 1/2 teaspoon (optional)
  • Salt, 1 1/2 teaspoons (adjust to taste)
  • Black pepper, 1 teaspoon, freshly ground

Instructions

  1. Remove any giblets from the cavity. Pat the chicken dry thoroughly with paper towels and let it come to room temperature for about 20 minutes before seasoning.
  2. In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, thyme, oregano, cayenne pepper (if using), salt, and black pepper. Mix well.
  3. Rub the entire chicken with olive oil to help the dry rub stick and encourage crispy skin.
  4. Generously coat the chicken inside and out with the dry rub, including inside the cavity and under the skin if possible.
  5. Open the beer can and drink or pour out about half. Optionally add garlic cloves or herbs inside the can for extra aroma.
  6. Carefully place the chicken cavity over the beer can, balancing it upright with the legs touching the grill for stability.
  7. Preheat the grill for indirect medium heat around 350°F (175°C). For charcoal, bank coals to one side; for gas, turn off burners directly under the chicken.
  8. Place the chicken upright on the grill grate, cover, and cook for 60 to 75 minutes. Use a meat thermometer to check the thickest part of the thigh for an internal temperature of 165°F (74°C).
  9. About halfway through cooking, rotate the chicken if your grill has hot spots. Keep the lid closed as much as possible.
  10. Once cooked, carefully remove the chicken and let it rest for 10 to 15 minutes before carving to allow juices to redistribute.
  11. If skin is not crispy enough, move chicken directly over heat for a few minutes, watching carefully to prevent burning.

Notes

Use indirect heat to avoid burning the skin. Let the chicken rest after cooking for juicier meat. Use a meat thermometer to ensure safe cooking temperature. If skin isn’t crispy enough, finish over direct heat briefly. For gluten-free option, use gluten-free beer or substitute beer can with sparkling water can.

Nutrition

Keywords: beer can chicken, grilled chicken, dry rub chicken, crispy chicken, barbecue chicken, outdoor grilling, easy chicken recipe

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