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Crispy Beer Can Chicken Recipe with Easy Bold Cajun Dry Rub

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A flavorful and crispy beer can chicken recipe featuring a bold Cajun dry rub that locks in moisture and delivers smoky, spicy notes perfect for backyard barbecues.

Ingredients

  • Whole chicken: 3.5 to 4 pounds (1.6 to 1.8 kg), preferably fresh and patted dry
  • Beer: 12 oz (355 ml) can of lager or pale ale (lager works best)
  • Olive oil: 2 tablespoons
  • Cajun Dry Rub:
  • – 2 tablespoons paprika (smoked paprika adds extra depth)
  • – 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
  • – 2 teaspoons kosher salt
  • – 1 teaspoon brown sugar
  • Lemon (optional): Half a lemon, for squeezing over the chicken after cooking

Instructions

  1. Remove giblets and pat the chicken dry inside and out with paper towels. Let it sit at room temperature for 20 minutes.
  2. In a small bowl, mix paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, salt, and brown sugar until well combined.
  3. Rub 2 tablespoons of olive oil all over the chicken, including under the skin where possible.
  4. Generously sprinkle the Cajun rub over the entire bird and massage it in for even coverage.
  5. Open the beer and pour out about half the can. Place the can on a stable surface, then carefully lower the chicken onto the can, inserting it into the cavity so the bird stands upright.
  6. Preheat the grill for indirect heat at medium-high (around 375°F/190°C). Place a drip pan under where the chicken will sit.
  7. Position the chicken upright on the grill over the drip pan. Close the lid and cook for 60-75 minutes. Rotate the bird if grill heats unevenly.
  8. Check internal temperature with a meat thermometer: 165°F (74°C) in the breast and 175°F (79°C) in the thigh.
  9. Remove the chicken from the grill and let it rest upright for 10-15 minutes.
  10. Squeeze fresh lemon over the chicken if desired, carve, and serve.

Notes

Pat the chicken dry before seasoning to ensure crispy skin. Use a meat thermometer for best results. Pour out half the beer from the can to avoid steaming the chicken. Let the chicken rest after cooking to redistribute juices. Keep a spray bottle of water nearby to control flare-ups. For oven cooking, roast upright at 375°F (190°C) for about 1 hour 15 minutes.

Nutrition

Keywords: beer can chicken, Cajun dry rub, grilled chicken, crispy chicken, backyard barbecue, easy chicken recipe, smoky chicken

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