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Crispy Beer Can Chicken Recipe with Bold Cajun Rub

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A flavorful and crispy beer can chicken seasoned with a bold Cajun rub, perfect for backyard grilling or oven roasting. Juicy, tender meat with crackling skin and smoky spice.

Ingredients

Scale
  • 1 whole chicken (4 to 5 pounds / 1.8 to 2.3 kg), fresh or thawed completely
  • 1 can of beer (12 oz / 355 ml), your favorite lager or pale ale
  • 2 tablespoons paprika (smoked paprika adds 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 freshly ground black pepper
  • 1 tablespoon salt (kosher or sea salt preferred)
  • 1 teaspoon brown sugar
  • 2 tablespoons olive oil or vegetable oil

Instructions

  1. Preheat your grill or oven to 375°F (190°C). If using a grill, set it up for indirect heat.
  2. Remove giblets and pat the chicken dry inside and out with paper towels.
  3. In a small bowl, combine paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, salt, and brown sugar to make the Cajun rub.
  4. Rub the chicken all over with olive oil, ensuring a thin, even coat.
  5. Sprinkle the Cajun rub all over the chicken, inside the cavity, under the skin where possible, and on the legs and wings.
  6. Open the beer can and pour out (or drink) about half the can. Place the can on a stable surface.
  7. Carefully lower the chicken cavity over the beer can so it sits upright and stable. Wrap the base with foil if needed for extra support.
  8. Place the chicken on the grill or a rimmed baking sheet, positioning it so heat circulates evenly without direct flames.
  9. Cook for about 1 hour to 1 hour 15 minutes, until the internal temperature in the thickest part of the thigh reaches 165°F (74°C) and the skin is golden and crisp.
  10. Carefully remove the chicken from heat, tent with foil, and let rest for 10-15 minutes before carving.

Notes

Pat the chicken dry before applying oil and rub for crispy skin. Use indirect heat to avoid burning. Tent with foil if skin browns too fast. Use a sturdy beer can and stable setup to prevent tipping. Let the chicken rest before carving to keep it juicy. The Cajun rub can be prepared in advance and stored in an airtight container.

Nutrition

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

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