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Crispy Beer Can Chicken Recipe Easy Juicy Smoky Flavor on Grill

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A juicy, smoky grilled chicken with irresistibly crispy skin, cooked upright on a beer can for moist, flavorful meat and a perfect crispy crust.

Ingredients

Scale
  • Whole chicken, about 4 to 5 pounds (1.8 to 2.3 kg), skin on
  • 1 standard 12 oz (355 ml) can of beer (light lager like Pilsner or American lager recommended)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1 tablespoon brown sugar
  • Optional: fresh herbs like rosemary or thyme sprigs
  • Optional: lemon wedges

Instructions

  1. Remove giblets from the chicken cavity and pat the chicken dry with paper towels.
  2. In a small bowl, mix kosher salt, black pepper, garlic powder, smoked paprika, onion powder, dried thyme, and brown sugar until well combined.
  3. Drizzle olive oil over the chicken and rub it all over the skin and inside the cavity.
  4. Sprinkle the seasoning mix evenly over the chicken, massaging it gently into the skin and cavity.
  5. Open the beer can and pour out or drink about half to prevent overflow during cooking. Optionally add garlic cloves or fresh herbs inside the can.
  6. Place the beer can on a sturdy surface and carefully lower the chicken cavity onto the can so it stands upright. Use a chicken stand if available for stability.
  7. Preheat the grill to medium heat, about 375°F (190°C). For charcoal grills, arrange coals for indirect heat and close the lid to stabilize temperature.
  8. Place the chicken upright on the grill away from direct flames. Close the lid and cook for 1 hour to 1 hour 15 minutes, rotating the chicken 90 degrees halfway through.
  9. Check the internal temperature with a meat thermometer; it should reach 165°F (74°C) in the thickest part of the breast.
  10. If the skin is not crispy enough, move the chicken briefly over direct heat for 2–3 minutes, watching carefully to avoid burning.
  11. Remove the chicken and beer can from the grill, tent loosely with aluminum foil, and let rest for 10–15 minutes.
  12. Carve the chicken and serve with your favorite sides.

Notes

Dry the chicken skin thoroughly before seasoning for best crispiness. Use indirect heat on the grill to avoid burning and ensure even cooking. Rotate the chicken during grilling for even smoky flavor. Let the chicken rest 10-15 minutes after cooking to lock in juices. Use a spray bottle of water to control flare-ups. For oven cooking, roast upright on a beer can at 375°F (190°C) for about 1 hour 15 minutes.

Nutrition

Keywords: beer can chicken, grilled chicken, crispy chicken, smoky chicken, backyard BBQ, easy chicken recipe, juicy chicken, summer grilling

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