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Savory Beer Can Chicken Recipe with Spicy Dry Rub

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A flavorful and juicy beer can chicken cooked upright on a grill with a bold, spicy dry rub that crisps the skin and locks in moisture. Perfect for easy backyard cookouts and gatherings.

Ingredients

Scale
  • 1 whole chicken (4–5 pounds), thawed and patted dry
  • 1 (12 oz) can of beer (lager or IPA recommended)
  • 2 tablespoons olive oil
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon chili powder
  • 1 teaspoon brown sugar
  • 2 teaspoons salt (kosher or sea salt preferred)
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Remove giblets (if any) and pat the chicken dry inside and out with paper towels.
  2. In a mixing bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, chili powder, brown sugar, salt, and black pepper to make the dry rub.
  3. Rub 2 tablespoons of olive oil all over the chicken, including under the skin if possible.
  4. Generously apply the dry rub all over the chicken, massaging it into the skin and inside the cavity.
  5. Open the beer can and pour out about half of the contents, leaving roughly 6 oz inside.
  6. Place the beer can on a stable surface and carefully lower the chicken onto it so the can fits inside the cavity with the chicken sitting upright. Use a beer can chicken holder if available.
  7. Preheat the grill to medium heat, about 350°F, and set up for indirect grilling with a drip pan underneath where the chicken will rest.
  8. Place the chicken upright over the drip pan on the cooler side of the grill. Close the lid and cook for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.
  9. Use a meat thermometer to check doneness, avoiding bone contact.
  10. Carefully remove the chicken from the beer can and let it rest on a cutting board for 10-15 minutes before carving.
  11. Carve and serve with your favorite sides.

Notes

Pat chicken dry to ensure crispy skin. Use indirect heat to avoid burning. Tent with foil if skin browns too fast. Keep a spray bottle handy to manage flare-ups. The dry rub can be made ahead and stored in an airtight container for up to a month. Non-alcoholic beer or soda can be used but will result in milder flavor. Oven method: cook upright at 375°F for about 1 hour 15 minutes.

Nutrition

Keywords: beer can chicken, spicy dry rub, grilled chicken, backyard barbecue, easy chicken recipe, smoky chicken, beer steamed chicken

Find it online: https://fizzlefork.com/savory-beer-can-chicken-recipe-with-spicy-dry-rub-easy-and-perfect/