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Crispy Beer Can Chicken Recipe Easy Smoky Rub for Perfect Flavor

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A simple and flavorful beer can chicken recipe featuring a smoky rub that crisps the skin and keeps the meat juicy, perfect for quick weeknight dinners or casual gatherings.

Ingredients

  • Whole chicken, about 4 to 5 pounds (1.8 to 2.3 kg), preferably organic or free-range
  • Beer can, standard 12 oz (355 ml) size, any lager or pale ale (cold)
  • Smoked paprika (2 tablespoons)
  • Brown sugar (1 tablespoon)
  • Garlic powder (1 teaspoon)
  • Onion powder (1 teaspoon)
  • Cayenne pepper (½ teaspoon, optional)
  • Salt (1 tablespoon)
  • Black pepper (1 teaspoon, freshly ground if possible)
  • Dried thyme (1 teaspoon)
  • Olive oil (2 tablespoons)
  • Lemon, halved (optional, for stuffing)
  • Fresh herbs like rosemary or thyme (optional, for stuffing or garnish)

Instructions

  1. Remove any giblets from the chicken cavity and pat the chicken dry with paper towels.
  2. In a mixing bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, black pepper, and dried thyme. Mix well.
  3. Rub the chicken all over with olive oil, including under the skin where possible.
  4. Generously coat the entire chicken with the smoky rub, massaging it into all surfaces including inside the cavity.
  5. Open the beer can and drink or pour out about half, leaving it half full. Optionally add herbs or a garlic clove inside the can.
  6. Carefully set the chicken upright onto the beer can so it stands stable with the cavity fitting snugly over the can opening.
  7. Preheat the grill to medium heat (around 375°F / 190°C) for indirect cooking. For charcoal grills, bank coals to one side.
  8. Place the chicken standing upright on the grill grates over indirect heat. Close the lid and cook for about 1 hour to 1 hour 15 minutes.
  9. Check internal temperature with a meat thermometer inserted into the thickest part of the thigh (avoid the bone). Target temperature is 165°F (74°C).
  10. During the last 10 minutes, move the chicken over direct heat briefly, turning carefully to crisp the skin all around. Watch closely to avoid burning.
  11. Remove the chicken from the grill and let it rest upright for 10 minutes before carving.

Notes

Pat the chicken dry thoroughly before applying oil and rub to ensure crispy skin. Use a meat thermometer to avoid under or overcooking. For extra crispiness, finish the chicken over direct heat for the last 10 minutes. The rub can be prepared in advance and refrigerated. For gluten-free, ensure spices and beer are certified gluten-free or substitute beer with sparkling water and lemon. The recipe can also be done in an oven at 375°F (190°C) for about 1 hour 20 minutes but will lack smoky flavor.

Nutrition

Keywords: beer can chicken, smoky rub, grilled chicken, crispy chicken, BBQ chicken, easy chicken recipe, outdoor cooking, smoky flavor

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