Print

Crispy Grilled Beer Can Chicken Recipe with Easy Herb Rub Perfect for BBQs

crispy grilled beer can chicken - featured image
Print Recipe

A simple and flavorful recipe for crispy grilled beer can chicken with a fresh herb rub that locks in moisture and delivers juicy meat with crackling skin. Perfect for BBQs and casual gatherings.

Ingredients

Scale
  • 1 whole chicken (4–5 pounds / 1.8–2.3 kg), fresh or thawed
  • 1 can beer (12 oz / 355 ml), lager or pale ale recommended
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon paprika
  • 1½ teaspoons salt
  • ½ teaspoon black pepper, freshly ground
  • Optional: 1 teaspoon lemon zest

Instructions

  1. Preheat your grill for indirect medium heat, about 375°F (190°C). For charcoal grills, bank coals on one side; for gas grills, turn on burners on one side only.
  2. Remove any giblets from the chicken cavity and pat the chicken dry with paper towels to ensure crispiness.
  3. In a small bowl, combine garlic powder, dried thyme, dried rosemary, paprika, salt, black pepper, and lemon zest if using to make the herb rub.
  4. Rub the entire chicken with olive oil, including under the skin where possible.
  5. Generously apply the herb rub all over the chicken, including inside the cavity.
  6. Open the beer can and pour out or drink about half the beer, leaving the can half full.
  7. Place the beer can on a sturdy surface and carefully lower the chicken onto the can so it sits upright with the can inserted into the cavity.
  8. Place the chicken upright on the grill’s indirect heat side. Close the lid and grill for approximately 1 to 1½ hours, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
  9. Check every 20-30 minutes to rotate the chicken for even cooking and baste with remaining herb rub mixed with olive oil if desired.
  10. When done, carefully remove the chicken from the beer can using tongs or oven mitts and tent with aluminum foil. Let it rest for 10-15 minutes before carving to lock in juices.

Notes

Pat chicken skin dry before applying oil and rub for best crispiness. Use indirect heat to avoid burning and keep the grill lid closed as much as possible to maintain stable heat and smoke. Rotate chicken every 20-30 minutes for even cooking. Let chicken rest after grilling to redistribute juices. If no beer is available, chicken broth or sparkling water can be used as substitutes. For a low-sodium version, reduce salt and use light beer or sparkling water.

Nutrition

Keywords: beer can chicken, grilled chicken, BBQ chicken, herb rub, crispy chicken, summer grilling, backyard BBQ

Find it online: https://eliplate.com/crispy-grilled-beer-can-chicken-recipe-with-easy-herb-rub-perfect-for-bbqs/