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Crispy Beer Can Chicken Recipe Easy Savory Dry Rub for Perfect Flavor

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A flavorful and crispy beer can chicken cooked upright with a savory dry rub, perfect for quick and easy backyard gatherings. This recipe locks in moisture and delivers golden, crackling skin with juicy meat.

Ingredients

Scale
  • 1 whole chicken (about 4–5 pounds / 1.8–2.3 kg), fresh and preferably free-range
  • 1 beer can (12 oz / 355 ml), lager or pale ale recommended
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • 1 teaspoon salt (kosher salt preferred)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried thyme or oregano
  • 2 tablespoons olive oil or vegetable oil

Instructions

  1. Remove giblets and pat the chicken dry with paper towels. Let it sit at room temperature for about 20 minutes before cooking.
  2. In a small bowl, combine paprika, garlic powder, onion powder, brown sugar, salt, black pepper, cayenne, and dried herbs. Mix well.
  3. Rub the chicken all over with olive oil, then generously coat the entire surface with the dry rub, pressing it in gently.
  4. Open the beer can and pour out or drink about half. Pierce a few extra holes on the top of the can for steam to escape.
  5. Place the beer can on a flat, stable surface. Carefully lower the chicken onto the can so it sits upright with the legs acting as a tripod.
  6. Preheat grill or oven to 375°F (190°C). For grill, set up indirect heat at medium-high.
  7. Place the upright chicken on the grill or in a roasting pan in the oven. Close the lid and cook for about 60-75 minutes. Check internal temperature with a meat thermometer inserted into the thickest part of the thigh; it should reach 165°F (74°C).
  8. In the last 10 minutes, move the chicken over direct heat on the grill to crisp the skin, turning carefully. If using oven, briefly broil to crisp skin, watching closely to avoid burning.
  9. Carefully remove the chicken from the beer can using tongs or oven mitts. Tent loosely with foil and rest for 10-15 minutes to let juices redistribute.
  10. Carve and serve with your favorite sides.

Notes

Pat the chicken dry thoroughly before applying rub for crisp skin. Use indirect heat to cook slowly and evenly. Rest the chicken for 10-15 minutes after cooking to keep meat juicy. For extra crispy skin, finish over direct heat or broil briefly. Use a clean beer can without plastic lining. For gluten-free, substitute beer with gluten-free beer or sparkling water with lemon.

Nutrition

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

Find it online: https://shimmersnack.com/crispy-beer-can-chicken-recipe-easy-savory-dry-rub-for-perfect-flavor/