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Crispy Beer Can Chicken Recipe with Herb Butter and Savory Dry Rub

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A foolproof recipe for crispy, juicy beer can chicken infused with herb butter and a savory dry rub, perfect for easy homemade dinners and outdoor cooking.

Ingredients

Scale
  • Whole chicken, about 4-5 pounds (1.8-2.3 kg), preferably organic or free-range
  • One 12-ounce (355 ml) can of beer, standard pale lager or pilsner
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons finely chopped fresh parsley
  • 3 cloves garlic, minced
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil
  • 1 lemon, cut into wedges (optional)

Instructions

  1. Remove giblets and pat the chicken dry inside and out with paper towels.
  2. In a bowl, combine softened unsalted butter, minced garlic, and chopped fresh herbs (rosemary, thyme, parsley). Mix until smooth.
  3. Carefully loosen the skin around the breasts and thighs to create pockets. Spread about two-thirds of the herb butter evenly under the skin.
  4. In another bowl, whisk together smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper if using. Add olive oil and stir to form a paste.
  5. Rub the spice mixture all over the chicken’s skin, covering every inch.
  6. Open the beer can and pour out or drink about half, leaving roughly 6 ounces (180 ml) inside. Place the can on a stable surface.
  7. Place the chicken upright over the beer can so the can fits into the cavity.
  8. Cook on grill preheated to medium heat (350°F/175°C) for 1 to 1¼ hours using indirect heat, or roast in oven preheated to 375°F (190°C) for about 1 hour 15 minutes.
  9. Check doneness with a meat thermometer inserted into the thickest part of the thigh; it should read 165°F (74°C).
  10. Remove chicken from beer can carefully and let rest on a cutting board, tented loosely with foil, for 10 minutes.
  11. Carve the chicken and serve with lemon wedges and pan juices.

Notes

Dry the chicken skin thoroughly for best crispiness. Loosen the skin carefully to apply herb butter underneath. Use indirect heat on the grill to avoid flare-ups. Rest chicken before carving to keep meat juicy. A spray bottle of water helps control grill flare-ups. Substitute beer with sparkling water and lemon juice for a non-alcoholic version. Butter can be replaced with vegan butter or coconut oil for dairy-free adaptation.

Nutrition

Keywords: beer can chicken, crispy chicken, herb butter, dry rub, grilled chicken, easy dinner, savory chicken, outdoor cooking

Find it online: https://piperplate.com/crispy-beer-can-chicken-recipe-with-herb-butter-and-savory-dry-rub-perfect-for-easy-homemade-dinners/