Print

Crispy Beer Can Chicken Recipe: Easy Grilled Juicy Perfection

crispy beer can chicken - featured image
Print Recipe

This crispy beer can chicken delivers shatteringly crisp skin and juicy, flavorful meat with minimal prep. It’s a crowd-pleasing, nostalgic grilling favorite perfect for gatherings, cookouts, or a special family dinner.

Ingredients

Scale
  • 1 whole chicken (about 4–5 lbs)
  • 1 (12 oz) can lager or pale ale beer (or root beer, lemon-lime soda, chicken broth, ginger ale, or apple juice for variations)
  • 1 1/2 tbsp kosher salt
  • 2 tbsp brown sugar
  • 1 tbsp paprika (smoked or sweet)
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme (or dried oregano)
  • 1/4 tsp cayenne pepper (optional)
  • 2 tbsp olive oil (or melted butter)
  • 1 lemon, halved
  • Fresh herbs (thyme, rosemary, or parsley, optional)
  • Vegetables (potatoes, carrots, onions, optional for roasting under chicken)

Instructions

  1. Preheat your grill to medium-high heat (about 375°F). For charcoal, bank coals to one side for indirect cooking; for gas, light one side and leave the other off.
  2. Mix the dry rub: In a small bowl, combine kosher salt, brown sugar, paprika, black pepper, garlic powder, onion powder, dried thyme, and cayenne (if using). Stir well.
  3. Remove chicken from packaging and pat dry with paper towels, including inside the cavity. Trim excess fat or neck skin if needed.
  4. Rub chicken all over with cut lemon halves, squeezing as you go. Drizzle with olive oil and massage to coat. Sprinkle dry rub generously over the entire bird, including under legs, wings, and inside the cavity.
  5. Open the beer can and pour out about 1/4, leaving it 3/4 full. Use a can opener to poke two extra holes in the top for more steam. Drop in fresh herbs if desired.
  6. With the chicken’s cavity facing down, carefully lower it onto the beer can so the can sits inside and the chicken stands upright.
  7. Place a sheet of foil or pan under the chicken on the cool side of the grill to catch drips. Stand chicken upright on indirect heat side, close lid, and grill for 60–75 minutes, rotating occasionally. Cook until skin is golden brown and a thermometer in the thickest thigh reads 165°F.
  8. If skin browns too quickly, tent loosely with foil. If grill runs hot, check at 50 minutes and add time as needed.
  9. Using tongs and mitts, carefully remove chicken (with can) from grill. Let rest upright for 10–15 minutes.
  10. Gently wiggle chicken off the can (watch for hot steam). Carve with a sharp knife or shears and serve immediately, with grilled veggies if desired.

Notes

For extra crispy skin, let chicken air-chill uncovered in the fridge for an hour or overnight before seasoning. Use indirect heat for best results. If you don’t have a grill, roast in a 425°F oven for 60–70 minutes. Swap beer for gluten-free beer, cider, or soda for dietary needs. Dry rub is key for flavor and crispiness. Leftovers are great in sandwiches or salads.

Nutrition

Keywords: beer can chicken, grilled chicken, crispy chicken, summer grilling, BBQ, easy chicken recipe, backyard cookout, juicy chicken, family recipe, gluten-free option

Find it online: https://blixfood.com/crispy-beer-can-chicken-recipe-easy-grilled-juicy-perfection/