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Crispy Beer Can Chicken

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A simple and satisfying grilled chicken recipe that uses a beer can to steam the bird from the inside, resulting in juicy meat and crispy, smoky skin. Perfect for outdoor gatherings and easy weekend cookouts.

Ingredients

Scale
  • Whole chicken (4-5 pounds)
  • 1 (12 oz) can of beer (lager or pale ale)
  • 2 tablespoons olive oil
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • 1.5 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 lemon, halved
  • A few sprigs of fresh thyme or rosemary (optional)

Instructions

  1. Rinse the whole chicken under cold water and pat dry thoroughly with paper towels (10 minutes).
  2. In a small bowl, mix paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper if using (5 minutes).
  3. Rub 2 tablespoons of olive oil all over the chicken, inside and out (2 minutes).
  4. Generously coat the chicken with the spice mix, getting under the skin and inside the cavity (5 minutes).
  5. Stuff the halved lemon and fresh herbs inside the chicken cavity (2 minutes).
  6. Open the beer can and pour out about a quarter of it. Set the can on a stable surface (1 minute).
  7. Carefully lower the chicken onto the beer can so it sits upright with the legs acting as a tripod. Use a beer can chicken holder if available (3 minutes).
  8. Preheat the grill to medium heat, about 375°F (190°C). For charcoal grills, bank coals to one side for indirect heat and place a drip pan under the grill grate (10 minutes).
  9. Place the chicken upright on the grill over indirect heat. Close the lid and cook for 60-75 minutes until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (60-75 minutes).
  10. Every 20 minutes, rotate the chicken for even cooking and check grill temperature. Tent with foil if skin browns too quickly (5 minutes per turn).
  11. Remove the chicken from the grill and let it rest upright for 10 minutes before carving (10 minutes).

Notes

Pat the chicken dry thoroughly before applying the rub for extra crispy skin. Use indirect heat on the grill to avoid burning. Rotate the chicken every 20 minutes for even cooking. Use a meat thermometer to ensure the chicken reaches 165°F internally. If skin browns too fast, tent with foil. Non-alcoholic beer or soda can substitute the beer. The recipe can also be cooked in the oven at 375°F for about 90 minutes.

Nutrition

Keywords: beer can chicken, grilled chicken, crispy chicken, smoky chicken, outdoor cooking, barbecue, easy chicken recipe

Find it online: https://lunafeast.com/crispy-beer-can-chicken-recipe-easy-juicy-smoky-grill-delight/