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Crispy Beer Can Chicken Recipe with Herb Rub for Easy Perfect Grilling

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A simple and reliable recipe for grilling a whole chicken upright on a beer can with a flavorful herb rub, resulting in crispy skin and juicy meat infused with subtle beer aroma.

Ingredients

Scale
  • 1 whole chicken (4 to 5 pounds), preferably organic or free-range
  • 1 standard 12 oz (355 ml) can of beer (lager or pale ale recommended)
  • 2 tablespoons paprika (smoked paprika preferred)
  • 1 tablespoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed finely
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • Optional: 1 teaspoon lemon zest
  • Optional: 1/4 teaspoon cayenne pepper
  • Optional additions for aroma: a few smashed garlic cloves or fresh rosemary in the beer can

Instructions

  1. Remove giblets and pat the chicken dry inside and out with paper towels. Let sit at room temperature for 15 minutes.
  2. In a mixing bowl, combine paprika, garlic powder, dried thyme, crushed rosemary, kosher salt, and black pepper. Add olive oil and mix into a paste.
  3. Rub the herb mixture all over the chicken, including under the skin and inside the cavity.
  4. Open the beer can and pour out or drink about half the beer. Optionally add smashed garlic cloves or fresh herbs into the can.
  5. Place the chicken upright on the beer can so the can fills the cavity and the bird stands steady. Use a beer can chicken holder if available.
  6. Preheat grill for indirect cooking at medium heat (around 350°F / 175°C). For charcoal, bank coals to one side; for gas, turn on burners on one side only.
  7. Place the chicken upright over indirect heat on the grill. Close the lid and cook for 1 hour to 1 hour 15 minutes, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  8. Check doneness with an instant-read thermometer inserted into the thigh without touching bone. Juices should run clear and skin should be golden and crispy.
  9. Remove chicken carefully using heat-resistant gloves and let rest upright for 10-15 minutes before carving.
  10. Carve and serve warm, optionally with lemon wedges and chopped parsley.

Notes

Pat chicken dry before seasoning to ensure crispy skin. Use indirect heat to avoid burning. Keep grill temperature steady around 350°F. Apply herb rub in layers for better flavor. Rest chicken upright after grilling to keep skin crisp and juices settled. Avoid highly hopped IPAs for beer choice. Flare-ups can be managed by moving chicken away from direct flames.

Nutrition

Keywords: beer can chicken, grilled chicken, herb rub, crispy chicken, backyard BBQ, easy grilling, summer recipe

Find it online: https://emmayum.com/crispy-beer-can-chicken-recipe-with-herb-rub-for-easy-perfect-grilling/