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Crispy Beer Can Chicken Recipe Easy Juicy Tender Grill Guide

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This crispy beer can chicken recipe delivers juicy, tender meat with irresistibly crispy skin using a simple dry rub and indirect grilling method. Perfect for summer cookouts and easy to prepare.

Ingredients

  • Whole chicken (about 3.5 to 4 lbs / 1.6 to 1.8 kg), fresh or thawed, skin on
  • Beer (one 12 oz / 355 ml can), lager or pale ale preferred
  • Olive oil (2 tablespoons)
  • Garlic powder (1 teaspoon)
  • Onion powder (1 teaspoon)
  • Smoked paprika (1 tablespoon)
  • Salt (1 ½ teaspoons)
  • Black pepper (1 teaspoon), freshly ground
  • Brown sugar (1 tablespoon)
  • Dried thyme (1 teaspoon, optional)
  • Lemon (1, halved, optional)

Instructions

  1. Preheat your grill for indirect heat at about 375°F (190°C). For charcoal, bank coals to one side; for gas, turn off middle burners and leave outer burners on.
  2. Remove giblets from the chicken cavity and pat the bird dry with paper towels.
  3. In a mixing bowl, combine garlic powder, onion powder, smoked paprika, salt, black pepper, brown sugar, and thyme.
  4. Rub olive oil all over the chicken, then generously coat it with the spice mix, including under the skin where possible.
  5. Open the beer can and pour out or drink about half to prevent overflow. Optionally add garlic cloves or herbs to the beer.
  6. Place the chicken cavity over the beer can so it sits upright, with legs forming a tripod for stability.
  7. Place the chicken upright on the grill over indirect heat. Close the lid and cook for about 1 hour to 1 hour 15 minutes.
  8. Check the internal temperature after 1 hour using a meat thermometer; the thickest part of the thigh should reach 165°F (74°C). Continue cooking if needed, checking every 5-10 minutes.
  9. Carefully remove the chicken from the grill using heat-resistant gloves and let it rest upright for about 10 minutes.
  10. Remove the beer can carefully and carve the chicken. Serve immediately.

Notes

Pat the chicken skin dry before seasoning for best crispiness. Use indirect heat to avoid burning the skin. Use a meat thermometer to ensure doneness. Let the chicken rest upright to keep juices locked in. For extra crispy skin, finish with a few minutes of direct heat but watch closely to prevent burning. Avoid piercing the meat to retain moisture. Substitute beer with chicken broth or non-alcoholic beer for alcohol-free version. Use gluten-free beer or broth for gluten-free diet.

Nutrition

Keywords: beer can chicken, grilled chicken, crispy chicken, summer cookout, easy chicken recipe, juicy chicken, backyard barbecue

Find it online: https://evabake.com/crispy-beer-can-chicken-recipe-easy-juicy-tender-grill-guide/