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Savory BBQ Beer Can Chicken Recipe with Easy Memphis Spice Rub

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A flavorful and juicy beer can chicken roasted with a homemade Memphis spice rub that delivers a perfect balance of smoky, sweet, and spicy flavors. This recipe is easy to prepare and perfect for any occasion.

Ingredients

Scale
  • 1 whole chicken (4 to 5 pounds, preferably organic or free-range)
  • 1 (12 oz) can of lager or pale ale beer (e.g., Bud Light or Blue Moon)
  • 2 tablespoons olive oil
  • 2 tablespoons paprika (smoked paprika optional)
  • 1 tablespoon brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon dried oregano
  • Optional glaze: 2 tablespoons honey mixed with a splash of beer

Instructions

  1. Remove giblets from the chicken cavity, rinse under cold water, and pat dry thoroughly with paper towels.
  2. In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, chili powder, salt, black pepper, cayenne pepper, and oregano. Mix well.
  3. Rub olive oil all over the chicken, including under the skin, then generously coat the entire bird with the spice rub, pressing it into the skin and cavity.
  4. Open the beer can and pour out or drink about half to make room for steam. Optionally add crushed garlic cloves or fresh herbs inside the can.
  5. Place the chicken upright on the beer can so the can fits inside the cavity and the chicken stands steady. Place on a rack in a roasting pan or on the grill.
  6. Preheat oven or grill to 375°F (190°C). Roast the chicken for 1 hour 15 minutes to 1 hour 30 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the skin is golden brown and crispy.
  7. If desired, brush the chicken with the honey-beer glaze during the last 10 minutes of roasting for a glossy finish.
  8. Remove the chicken carefully from the beer can and let rest on a cutting board tented with foil for 10 minutes to lock in juices.
  9. Carve and serve with your favorite sides.

Notes

Pat chicken skin completely dry for best crisping. Tent with foil if skin browns too quickly. Keep an eye on beer can liquid level and add water or beer if evaporated. Rest chicken 10 minutes before carving to retain juices. Rub can be made ahead and stored airtight for up to a month.

Nutrition

Keywords: BBQ chicken, beer can chicken, Memphis spice rub, grilled chicken, roasted chicken, smoky chicken, easy BBQ recipe

Find it online: https://fizzlefork.com/savory-bbq-beer-can-chicken-recipe-with-easy-memphis-spice-rub/