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Grilled Beer Can Chicken with Herb Rub

Grilled Beer Can Chicken - featured image
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This Grilled Beer Can Chicken recipe features a simple, flavorful herb rub and a classic beer can roasting method for juicy, tender meat and crispy skin. Perfect for backyard cookouts, family gatherings, or an impressive weekend feast.

Ingredients

Scale
  • 1 whole chicken (about 4–5 lbs), patted dry
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried rosemary (or 4 teaspoons fresh, chopped)
  • 1 1/2 teaspoons dried thyme (or 3 teaspoons fresh, chopped)
  • 1 teaspoon smoked paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 can (12 oz) lager or pale ale (or gluten-free beer or lemon-lime soda for substitutions)
  • Optional: lemon wedge or halved garlic bulb (for cavity)
  • Optional: fresh rosemary or thyme sprigs (for beer can)

Instructions

  1. Remove giblets from the chicken cavity if present. Pat the chicken completely dry with paper towels.
  2. In a small bowl, combine olive oil, garlic powder, onion powder, rosemary, thyme, smoked paprika, kosher salt, and black pepper. Stir until a thick paste forms.
  3. Rub the herb mixture all over the chicken, including under the skin on the breasts and thighs if possible.
  4. Open the beer and pour out (or drink) half. Optionally, poke a couple extra holes in the top and add a clove of garlic or a sprig of rosemary.
  5. Carefully lower the chicken, cavity side down, over the open beer can so it sits upright. Use a chicken holder if available.
  6. Preheat grill to medium indirect heat (about 350°F). For charcoal, bank coals to the sides; for gas, light outer burners and leave center off. Place a drip pan under the grate.
  7. Set the chicken upright on the grill over the drip pan. Close the lid and cook for 60-80 minutes, rotating every 20 minutes for even browning. Start checking temperature at 60 minutes; chicken is done at 165°F in the thickest part of the thigh.
  8. If skin is getting too dark before chicken is cooked, tent loosely with foil. Move chicken to a cooler spot if grill flares up.
  9. When done, use tongs and a spatula to transfer chicken (can and all) to a cutting board. Let rest for 10 minutes. Carefully remove the can and carve the chicken.
  10. Optional: For extra crispy skin, brush with melted butter during the last 10 minutes of grilling.

Notes

Pat chicken dry for crispy skin. Use indirect heat for best results. Rotate chicken every 20 minutes for even browning. Substitute gluten-free beer or soda for dietary needs. Let chicken rest before carving for juicier meat. Save bones for homemade stock.

Nutrition

Keywords: grilled chicken, beer can chicken, herb rub, summer grilling, backyard barbecue, juicy chicken, easy chicken recipe, gluten-free option, keto, low-carb, poultry

Find it online: https://bitefuljoy.com/grilled-beer-can-chicken-recipe-easy-herb-rub-for-juicy-flavor/