Print

Crispy Beer Can Chicken Recipe with Easy Smoked Paprika BBQ Rub

crispy beer can chicken - featured image
Print Recipe

A fuss-free, crowd-pleasing beer can chicken recipe featuring a smoky, sweet, and slightly spicy smoked paprika BBQ rub that delivers crispy skin and juicy meat.

Ingredients

Scale
  • 1 whole chicken (about 4–5 pounds / 1.8–2.3 kg), fresh or thawed, preferably organic or free-range
  • 1 beer can (12 oz / 355 ml) lager or pale ale
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil or vegetable oil

Instructions

  1. Remove any giblets and pat the chicken dry with paper towels inside and out. Let the chicken sit at room temperature for about 20 minutes before cooking.
  2. In a small bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper (if using) to make the BBQ rub.
  3. Rub the chicken all over with olive oil, then generously coat it with the BBQ rub, including under the skin where possible.
  4. Open the beer and pour out or drink about half to prevent overflow. Place the chicken cavity over the half-full beer can so it stands upright. Use a beer can chicken holder if available.
  5. Preheat your grill to medium heat (about 350°F / 175°C). Set up for indirect heat if using charcoal.
  6. Place the beer can chicken upright on the grill over indirect heat. Close the lid and cook for 1 to 1.25 hours, until the internal temperature at the thickest part of the thigh reaches 165°F (74°C). Avoid opening the lid frequently.
  7. For extra crispy skin, move the chicken over direct heat for the last 5-10 minutes, rotating frequently to avoid burning.
  8. Carefully remove the chicken from the grill and let it rest tented with foil for 10-15 minutes to allow juices to redistribute.
  9. Remove the chicken from the beer can carefully, carve into pieces, and serve.

Notes

Patting the chicken dry before seasoning is essential for crispy skin. Maintain steady grill temperature using indirect heat to avoid drying out the meat. Use a meat thermometer to ensure the chicken reaches 165°F (74°C). For extra crispiness, finish over direct heat for 5-10 minutes while watching closely to prevent burning. Rest the chicken after cooking to keep it juicy. If cooking in the oven, roast upright at 375°F (190°C) for about 1 hour 15 minutes.

Nutrition

Keywords: beer can chicken, smoked paprika, BBQ rub, grilled chicken, crispy chicken, backyard BBQ, easy chicken recipe

Find it online: https://sparklechew.com/crispy-beer-can-chicken-recipe-with-easy-smoked-paprika-bbq-rub/