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Crispy Beer Can Chicken Recipe with Smoky Dry Rub for Easy Flavorful Dinner

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A simple and flavorful beer can chicken recipe featuring a smoky dry rub that creates crispy skin and juicy, tender meat infused with subtle beer steam flavor. Perfect for backyard gatherings and fuss-free dinners.

Ingredients

Scale
  • 1 whole chicken (4–5 lbs / 1.8–2.3 kg), fresh or fully thawed
  • 1 can beer (12 oz / 355 ml), lager or pale ale recommended
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin (optional)
  • 2 tbsp olive oil or vegetable oil
  • Lemon wedges (optional, for serving)

Instructions

  1. Remove the giblets and pat the chicken dry inside and out with paper towels. Let it sit at room temperature for about 15 minutes.
  2. In a small bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, chili powder, kosher salt, black pepper, and cumin until well combined.
  3. Rub about 2 tablespoons of oil all over the chicken, including under the skin if possible. Evenly coat the chicken with the dry rub, covering all surfaces including the cavity.
  4. Open the beer can and pour out or drink about half, leaving roughly 6 ounces (180 ml) in the can. Place the can on a sturdy surface and carefully lower the chicken, cavity down, onto the can so it stands upright.
  5. Preheat your grill to medium heat (about 350°F / 175°C) or preheat your oven to the same temperature. Use indirect heat if grilling by placing the chicken away from direct flames.
  6. Place the chicken standing on the beer can in a roasting pan or directly on the grill grate. Cover and cook for about 1 hour to 1 hour and 15 minutes. Check the internal temperature with a meat thermometer; it should read 165°F (74°C) in the thickest part of the thigh.
  7. Carefully remove the chicken from the grill or oven using tongs and oven mitts. Let it rest upright for 10 minutes to allow juices to redistribute.
  8. Gently remove the chicken from the can, carve, and serve with lemon wedges if desired.

Notes

Pat the chicken dry thoroughly for crispy skin. Use indirect heat to avoid burning. Let the chicken rest after cooking to retain juiciness. If skin is not crispy enough, broil for 2-3 minutes watching carefully. Use tongs and oven mitts to safely remove the hot chicken from the beer can. Dry rub can be prepared in advance and stored in an airtight container. For gluten-free, use gluten-free beer or substitute with chicken broth and apple cider vinegar.

Nutrition

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

Find it online: https://breezybake.com/crispy-beer-can-chicken-recipe-with-smoky-dry-rub-for-easy-flavorful-dinner/