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Crispy Beer Can Chicken Recipe with Bold Cajun Dry Rub

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This crispy beer can chicken recipe features a bold Cajun dry rub that creates a crackly, golden skin while keeping the meat juicy and flavorful. Perfect for BBQs and backyard parties, it’s easy to prepare and delivers smoky, spicy notes with every bite.

Ingredients

Scale
  • 1 whole chicken (3.5 to 4.5 pounds)
  • 1 (12 oz) can of beer (lager or pale ale recommended)
  • 2 tablespoons olive oil (or avocado oil)
  • 2 tablespoons paprika (smoked paprika preferred)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon cayenne pepper (adjust to heat preference)
  • 1 teaspoon black pepper
  • 1 teaspoon salt (kosher salt recommended)
  • 1 teaspoon brown sugar (optional)

Instructions

  1. Remove any giblets from the chicken cavity and pat the chicken dry thoroughly with paper towels. Let sit at room temperature for 15 minutes.
  2. In a small bowl, combine paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, salt, and brown sugar. Mix well.
  3. Rub the entire chicken inside and out with olive oil to help the dry rub stick and promote browning.
  4. Generously coat the chicken with the Cajun dry rub, covering the skin and inside the cavity.
  5. Open the beer can and pour out or drink about half the beer, leaving the rest inside. Optionally add garlic cloves or fresh herbs to the beer.
  6. Place the beer can on a flat surface and carefully lower the chicken onto the can so it stands upright. Use a beer can chicken stand if available.
  7. Preheat the grill for indirect medium heat (around 375°F). For charcoal, bank coals to one side; for gas, light one burner and leave the other off.
  8. Place the chicken upright on the cooler side of the grill with the lid closed. Grill for 1 to 1.25 hours, monitoring the internal temperature with a meat thermometer inserted into the thickest thigh (avoid bone). Target temperature is 165°F.
  9. Once done, carefully remove the chicken from the grill. The skin should be deeply browned and crispy.
  10. Let the chicken rest upright for 10-15 minutes to allow juices to redistribute and skin to firm up.
  11. Remove the beer can carefully, carve the chicken, and serve with your favorite sides.

Notes

Dry the chicken skin thoroughly before seasoning to ensure crispiness. Maintain steady indirect heat to avoid charring. Use a meat thermometer to avoid under or overcooking. Let the chicken rest upright to keep skin crisp. Choose lighter beers like lagers or pale ales for best flavor. Avoid microwaving leftovers to preserve crispy skin.

Nutrition

Keywords: beer can chicken, Cajun dry rub, crispy chicken, BBQ chicken, grilled chicken, backyard party recipe, smoky chicken

Find it online: https://elvafood.com/crispy-beer-can-chicken-recipe-with-bold-cajun-dry-rub-easy-and-perfect-for-bbq/