Texas Dry Rub Beer Can Chicken
Prepare to wow your taste buds with this Texas Dry Rub Beer Can Chicken—a smoky, tender, and flavor-packed showstopper perfect for your next backyard barbecue. This recipe combines a bold homemade dry rub featuring smoky paprika, chili powder, a hint of cayenne, and a touch of brown sugar for a perfect balance of sweet and spicy. The magic happens as the beer can infuses the chicken with moisture and subtle flavor, while the grill crisps the skin to golden perfection. With just 20 minutes of prep time and minimal effort, this juicy, fall-off-the-bone chicken makes a mouthwatering main course that will have everyone coming back for seconds. Serve it up with lime wedges for a tangy finishing touch, and watch your guests rave about your BBQ skills! Keywords: Texas dry rub, beer can chicken, grilled chicken recipe, BBQ chicken, backyard barbecue recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 4-5 lbs Whole chicken
- 2 tbsp Paprika
- 1 tbsp Brown sugar
- 1 tbsp Chili powder
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1.5 tsp Kosher salt
- 1 tsp Black pepper
- 0.5 tsp Cayenne pepper
- 2 tbsp Olive oil
- 1 can Beer (12 oz can, half empty)
- 1 Lime (optional for garnish)
Instructions
Preheat your grill to medium heat (around 375°F) and prepare for indirect cooking.
In a small mixing bowl, combine paprika, brown sugar, chili powder, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper to create the dry rub.
Pat the chicken dry with paper towels, then rub it with olive oil to help the seasoning stick.
Generously apply the dry rub all over the chicken, including under the skin where possible to ensure maximum flavor.
Open the can of beer and pour out (or drink) about half. Use a can opener to widen the top of the can for better steam release while cooking.
Carefully position the chicken over the beer can, inserting the can into the cavity so the bird sits upright with its legs forming a stable tripod.
Place the chicken on the grill over the indirect heat area, ensuring balance so it doesn't tip over.
Cook the chicken for about 90 minutes, or until the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thighs. Rotate the chicken halfway through cooking for even browning.
Carefully remove the chicken from the grill (it will be very hot and steam may escape from the beer can). Let it rest for 10 minutes before removing the can and carving.
Serve with lime wedges for garnish, if desired, and enjoy your smoky, tender Texas Dry Rub Beer Can Chicken!
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 11.5 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 955 mg | 20% | |
*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.
