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Crispy Beer Can Chicken Recipe with Easy Flavorful Dry Rub Spices

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This recipe delivers a crispy, juicy beer can chicken with a flavorful dry rub that locks in moisture and creates a crackling golden skin. Perfect for backyard BBQs or oven roasting, it combines simple pantry spices for an unforgettable taste.

Ingredients

  • Whole chicken (about 4-5 lbs / 1.8-2.3 kg)
  • Beer (1 can, 12 oz / 355 ml) – light lager or pilsner
  • Olive oil (2 tbsp / 30 ml)
  • Brown sugar (2 tbsp / 25 g)
  • Paprika (2 tbsp / 14 g) – smoked paprika preferred
  • Garlic powder (1 tbsp / 8 g)
  • Onion powder (1 tbsp / 8 g)
  • Ground black pepper (1 tsp / 2 g)
  • Cayenne pepper (1 tsp / 2 g) – optional
  • Salt (2 tsp / 12 g) – kosher or sea salt
  • Dried thyme (1 tsp / 1 g)
  • Dried oregano (1 tsp / 1 g)

Instructions

  1. Remove any giblets from the chicken cavity and pat the chicken dry with paper towels (about 5 minutes).
  2. In a mixing bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), salt, thyme, and oregano. Mix well (5 minutes).
  3. Rub olive oil all over the chicken, inside and out (2 minutes).
  4. Generously sprinkle the dry rub onto the chicken, patting it in to adhere well, including under the wings and inside the cavity (5 minutes).
  5. Open the beer can and pour out or drink about half to prevent overflow during cooking (2 minutes).
  6. Carefully slide the chicken cavity onto the beer can, ensuring it sits upright and stable on a roasting pan or grill rack (3 minutes).
  7. Preheat grill or oven to 375°F (190°C) using indirect heat (10 minutes).
  8. Place the chicken upright on the grill or in the oven. Roast for 1 hour 15 minutes to 1 hour 30 minutes until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. Check after 1 hour 10 minutes to avoid overcooking.
  9. Use a meat thermometer to ensure doneness; juices should run clear and skin should be deep golden and crispy (last 10 minutes).
  10. Remove the chicken from the beer can and let it rest for 10-15 minutes before carving to allow juices to redistribute (15 minutes).

Notes

Pouring out half the beer prevents bubbling over and keeps the chicken steady. Use indirect heat to avoid charring. Rest the chicken before slicing to keep it juicy. Keep a spray bottle of water handy for flare-ups on the grill. Tent with foil if skin browns too fast. Dry the skin thoroughly before applying rub for best crispiness.

Nutrition

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

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