Print

Crispy Spicy Beer Can Chicken Recipe Perfect for Easy Grilling

crispy spicy beer can chicken - featured image
Print Recipe

A smoky, tender beer can chicken with a crispy, spicy crust that’s easy to prepare and perfect for outdoor grilling gatherings.

Ingredients

  • Whole chicken: 4 to 5 pounds (1.8 to 2.3 kg), thawed and patted dry
  • Beer: One 12-ounce (355 ml) can, any lager or pale ale works well
  • Olive oil: 2 tablespoons, for rubbing
  • Brown sugar: 1 tablespoon
  • Smoked paprika: 2 teaspoons
  • Cayenne pepper: 1 teaspoon (adjust for heat preference)
  • Garlic powder: 1 teaspoon
  • Onion powder: 1 teaspoon
  • Dried oregano: 1 teaspoon
  • Salt: 1 ½ teaspoons (kosher salt recommended)
  • Black pepper: 1 teaspoon, freshly ground

Instructions

  1. Remove giblets and pat the chicken dry with paper towels (about 5 minutes).
  2. In a bowl, combine brown sugar, smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper to make the spice rub.
  3. Rub olive oil all over the chicken, then generously sprinkle the spice mix, covering the inside cavity and under the skin where possible (10 minutes).
  4. Open the beer can and pour out or drink about half the can, leaving enough beer to create steam.
  5. Place the chicken cavity over the beer can, using a holder or balancing it upright on the grill grate.
  6. Preheat your grill for indirect heat at about 350°F (175°C). For charcoal, bank coals to one side; for gas, turn off burners directly under the chicken.
  7. Place the beer can chicken upright on the cooler side of the grill. Close the lid and cook for 60 to 75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  8. Use a meat thermometer inserted into the thigh without touching bone to check doneness. If not done, cook a bit longer while monitoring closely.
  9. Carefully remove the chicken from the grill and let it rest for 10 minutes before carving to allow juices to redistribute.

Notes

Pat the chicken very dry before oiling and seasoning for extra crispy skin. Use indirect heat to avoid charring and undercooking. Keep the grill lid closed during cooking to maintain heat and smoke. Rest chicken before carving to lock in moisture. If skin browns too fast, move chicken to a cooler spot or lower grill temperature. Half a beer can is enough to create steam; avoid using a full can to prevent spills.

Nutrition

Keywords: beer can chicken, grilled chicken, spicy chicken, crispy chicken, easy grilling, backyard BBQ, smoky chicken

Find it online: https://chrisfeasts.com/crispy-spicy-beer-can-chicken-recipe-perfect-for-easy-grilling/