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Crispy Beer Can Chicken Recipe with Bold Dry Rub Easy Grilled Perfection

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A flavorful and easy grilled whole chicken cooked upright on a beer can with a bold dry rub, resulting in crispy skin and juicy meat.

Ingredients

Scale
  • 1 whole chicken, about 4 to 5 pounds (1.8 to 2.3 kg)
  • 1 half-full beer can (12 oz / 355 ml), any lager or ale
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme (optional)

Instructions

  1. Remove any giblets from inside the chicken cavity. Pat the chicken dry thoroughly with paper towels and let it sit at room temperature for 15 minutes.
  2. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and dried thyme. Mix well until evenly blended.
  3. Rub the entire chicken with 2 tablespoons of olive oil, coating the skin evenly.
  4. Generously rub the dry spice mix all over the chicken, including inside the cavity and under the skin if possible.
  5. Open the beer can and drink or pour out about half. Insert the can into the chicken cavity so the bird sits upright. Secure with a roaster stand if available.
  6. Preheat your grill to medium heat (about 350°F / 175°C). For charcoal grills, bank coals to one side for indirect heat cooking.
  7. Place the chicken upright over indirect heat on the grill. Close the lid and cook for about 1 hour to 1 hour and 15 minutes, avoiding opening the lid too often.
  8. Check for doneness by inserting a meat thermometer into the thickest part of the thigh without touching bone. The chicken is done at 165°F (74°C). Tent with foil if skin crisps too quickly.
  9. Carefully remove the chicken from the grill and let it rest upright for 10 minutes before carving.

Notes

Dry the chicken skin thoroughly to ensure crispiness. Use indirect heat to prevent flare-ups and burns. Rest the chicken before carving to keep it juicy. You can increase heat for the last 5-10 minutes for extra crispy skin but watch closely to avoid burning. The dry rub can be made ahead and stored for up to 2 weeks. Substitute beer with non-alcoholic beer, soda, or sparkling water if desired.

Nutrition

Keywords: beer can chicken, grilled chicken, dry rub chicken, crispy chicken, BBQ chicken, easy grilled chicken, bold dry rub

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