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Savory Beer Can Chicken Recipe with Easy Garlic Herb Rub Perfect for BBQ

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A flavorful and juicy beer can chicken infused with a garlic herb rub, perfect for grilling or oven roasting. This recipe delivers crispy skin and tender meat with minimal fuss, ideal for weekend barbecues.

Ingredients

Scale
  • 1 whole chicken (4 to 5 pounds), preferably organic or free-range
  • 1 standard 12 oz (355 ml) can of beer (pale lager or pilsner recommended) or non-alcoholic malt beverage or sparkling water
  • 4 large garlic cloves, minced
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
  • 1 tablespoon paprika (smoked if available)
  • 1 tablespoon kosher or sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • Zest of 1 lemon (optional)
  • Optional: pinch of crushed red pepper flakes or substitute rosemary with sage

Instructions

  1. Remove any giblets from inside the chicken cavity and pat the bird dry with paper towels.
  2. In a medium bowl, combine minced garlic, chopped rosemary, thyme, paprika, salt, black pepper, lemon zest, and olive oil. Mix until a thick paste forms.
  3. Generously massage the garlic herb rub all over the chicken, including under the skin around breasts and thighs.
  4. Open the 12 oz beer can and pour out or drink about half to avoid overflow. Optionally add fresh herbs or a smashed garlic clove inside the can.
  5. Carefully place the chicken cavity over the beer can so it stands upright, resting the legs on the grill or oven rack for support.
  6. Cook on a preheated grill using indirect heat at about 350°F (175°C) or roast in a 375°F (190°C) oven for 1 to 1.5 hours, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Rotate occasionally for even cooking.
  7. Remove the chicken and let it rest upright for 10-15 minutes to allow juices to redistribute.
  8. Carefully remove the beer can, carve the chicken, and serve with your favorite sides.

Notes

Dry the chicken skin thoroughly before applying the rub for crispy skin. Use a meat thermometer to ensure the chicken reaches 165°F (74°C). Let the chicken rest upright after cooking to keep it juicy. You can substitute beer with non-alcoholic malt beverages or sparkling water. For oven roasting, use 375°F (190°C) and similar cooking time. Avoid very bitter or dark beers to prevent overpowering flavor.

Nutrition

Keywords: beer can chicken, garlic herb rub, BBQ chicken, grilled chicken, easy chicken recipe, savory chicken, outdoor cooking, crispy skin chicken

Find it online: https://chrisfeasts.com/savory-beer-can-chicken-recipe-with-easy-garlic-herb-rub-perfect-for-bbq/