Print

Crispy Beer Can Chicken Recipe with Easy Bold Cajun Dry Rub

crispy beer can chicken - featured image
Print Recipe

A juicy, tender whole chicken with crispy skin, infused with a bold Cajun dry rub and cooked upright on a beer can for perfect moisture and flavor.

Ingredients

Scale
  • Whole chicken, about 4 to 5 pounds (1.8 to 2.3 kg), thawed and patted dry
  • Beer can, a standard 12 oz (355 ml) can of beer (lager or pale ale recommended)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon black pepper, freshly ground
  • 1 tablespoon kosher salt
  • 1 teaspoon brown sugar
  • 2 tablespoons olive oil or melted butter
  • Optional: fresh lemon wedges for serving

Instructions

  1. Remove any giblets from inside the chicken cavity. Pat the chicken dry with paper towels and let it sit at room temperature for 15 minutes.
  2. In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, kosher salt, and brown sugar. Stir well.
  3. Rub the chicken all over with olive oil or melted butter, including under the skin where possible.
  4. Generously sprinkle and rub the Cajun dry rub all over the chicken, including inside the cavity.
  5. Open the beer can and pour out or drink about half to leave room for steam. Poke a few extra holes in the top to let steam escape.
  6. Place the chicken cavity over the beer can, standing it upright on a roasting pan or baking sheet. The legs should act as a tripod to keep it steady.
  7. If using a grill: Preheat to medium heat (around 350°F / 175°C). Place the chicken upright on the grill, close the lid, and cook for about 1 hour to 1 hour 15 minutes, rotating occasionally.
  8. If using an oven: Preheat to 375°F (190°C). Place the chicken on the baking sheet and roast for about 1 hour to 1 hour 15 minutes or until internal temperature reaches 165°F (74°C).
  9. Check doneness with a meat thermometer inserted into the thickest part of the thigh without touching bone.
  10. Carefully remove the chicken from the beer can, watching for hot steam and liquid. Let the chicken rest for 10 minutes before carving.

Notes

Patting the chicken dry and letting it air out before seasoning helps achieve crispy skin. Use a meat thermometer to ensure safe cooking. Tent with foil if skin browns too fast. Rest chicken before carving to redistribute juices. Substitute beer can with sparkling water or chicken broth for alcohol-free option.

Nutrition

Keywords: beer can chicken, crispy chicken, Cajun dry rub, grilled chicken, oven roasted chicken, backyard barbecue, bold spices

Find it online: https://gleefulfork.com/crispy-beer-can-chicken-recipe-with-easy-bold-cajun-dry-rub/