Spice Rubbed Beer Can Chicken
Infuse your next barbecue with bold flavor and impressive flair by making Spice Rubbed Beer Can Chicken, a show-stopping recipe that's as delicious as it is fun to prepare. This mouthwatering dish features a whole chicken generously coated in a smoky, slightly sweet spice rub made from paprika, brown sugar, garlic, onion, and a hint of cayenne. The secret to its tender, juicy meat lies in the ingenious technique of roasting the bird upright atop a half-filled beer can, allowing the steam from the beer to gently infuse the meat while keeping it moist. Whether prepared on the grill for a smoky char or baked in the oven, this easy-to-follow recipe yields perfectly roasted chicken with crispy skin, vibrant spices, and irresistible aroma. Serve it hot for dinner and watch it quickly become the centerpiece of your table. Perfect for weekend cookouts or a flavorful weeknight meal, this beer can chicken recipe is a must-try for poultry enthusiasts and grilling aficionados alike!
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Recipe Information
Ingredients
- 1 4-5 lb whole chicken
- 2 tablespoons paprika
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 12-oz can beer (lager or pale ale)
Instructions
Preheat your grill to medium-high heat (375°F) or set your oven to 375°F.
Remove the neck and giblets from the chicken cavity if present. Pat the chicken dry with paper towels.
In a small bowl, mix together the paprika, brown sugar, garlic powder, onion powder, cayenne pepper, thyme, salt, and black pepper to create the spice rub.
Rub the outside of the chicken with vegetable oil to help the spices adhere. Generously coat the chicken with the spice rub, making sure to cover all sides.
Open the beer can and pour out (or drink) about half the beer, leaving the can half full. Use a can opener to widen the opening at the top for more beer vapor to escape as it cooks.
Carefully lower the chicken onto the beer can so the can fits snugly inside the cavity, balancing the chicken upright. Adjust the chicken's legs to act as a tripod for stability.
Place the chicken on the grill using indirect heat (away from direct flames) or on a roasting pan in the oven. Cover the grill or close the oven door.
Cook the chicken for approximately 1 hour and 30 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F. Rotate the chicken halfway through cooking for even browning.
Carefully remove the chicken from the grill or oven. Let it rest for 10-15 minutes before attempting to remove it from the beer can.
Carve the chicken and serve! The beer will have infused the meat with moisture and subtle flavor.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1368 mg | 59% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 10.6 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1054 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
