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Crispy Beer Can Chicken Recipe with Smoky Paprika Garlic Rub

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A flavorful and crispy beer can chicken recipe featuring a smoky paprika garlic rub that delivers juicy, tender meat with a perfectly crisp skin. Ideal for grilling and outdoor cookouts.

Ingredients

Scale
  • 1 whole chicken (4 to 5 pounds)
  • 1 standard 12 oz can of beer (lager or ale)
  • 2 tablespoons smoky paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • Juice of half a lemon
  • Optional: fresh herbs (thyme or rosemary) for cavity
  • Optional: almond flour for gluten-free coating
  • Optional: avocado oil as alternative to olive oil

Instructions

  1. Remove giblets from the chicken cavity and pat the chicken dry with paper towels. Optionally, let it sit uncovered in the fridge for 30 minutes to dry the skin further.
  2. In a mixing bowl, combine smoky paprika, garlic powder, onion powder, brown sugar, salt, and black pepper. Mix well.
  3. Rub the entire chicken with olive oil to help the spice blend stick and promote crispiness.
  4. Generously apply the spice rub all over the chicken, including under the skin and inside the cavity.
  5. Open the beer can and pour out or drink about half the beer, leaving enough liquid to steam the chicken. Optionally add garlic cloves or herbs into the can.
  6. Place the chicken upright on the beer can, inserting the can into the cavity so the bird stands steady. Use a roaster stand if available.
  7. Preheat the grill to medium heat (around 350°F). For charcoal grills, set up for indirect cooking with coals on one side.
  8. Place the chicken on the grill grate over indirect heat. Close the lid and cook for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.
  9. Remove the chicken and beer can carefully from the grill. Tent loosely with aluminum foil and let rest for 10-15 minutes.
  10. Remove the beer can carefully and carve the chicken. Serve warm.

Notes

Pat chicken dry and let air out in fridge for crispier skin. Use indirect heat on grill to avoid charring. Rest chicken after cooking to keep juices locked in. Use a meat thermometer to ensure internal temperature reaches 165°F. For extra crispiness, broil skin for 2-3 minutes after grilling if needed. Keep a spray bottle of water handy for flare-ups.

Nutrition

Keywords: beer can chicken, crispy chicken, smoky paprika, garlic rub, grilled chicken, outdoor cooking, BBQ chicken, easy chicken recipe

Find it online: https://prismtaste.com/crispy-beer-can-chicken-recipe-with-smoky-paprika-garlic-rub-easy-guide/