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Flavorful Loaded Beer Can Chicken Recipe with Garlic Herb Rub Easy and Perfect

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A juicy, tender, and crispy beer can chicken infused with a garlic herb rub and subtle beer vapor flavor. Perfect for gatherings and easy to master with simple ingredients.

Ingredients

Scale
  • 1 whole chicken (about 4–5 lbs / 1.8–2.3 kg), fresh or thawed, skin on
  • 1 beer can (12 oz / 355 ml) pale lager or ale
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper, freshly ground
  • ½ tsp onion powder
  • ¼ tsp cayenne pepper (optional)
  • Lemon wedges (optional, for serving)
  • Additional aromatics for beer can (optional): garlic cloves, halved onion, fresh herbs

Instructions

  1. Prepare the chicken (10 minutes): Remove giblets and pat the chicken dry inside and out with paper towels.
  2. Make the garlic herb rub (5 minutes): Combine minced garlic, olive oil, chopped rosemary, thyme, smoked paprika, kosher salt, black pepper, onion powder, and cayenne pepper if using in a small bowl. Mix until a thick paste forms.
  3. Apply the rub (5 minutes): Rub the mixture all over the chicken, including under the skin, especially over the breast and thighs.
  4. Prepare the beer can (2 minutes): Open the beer and pour out about a quarter. Optionally add garlic cloves, onion halves, or fresh herbs inside the can. Place the can on a beer can chicken holder or sturdy surface.
  5. Mount the chicken (2 minutes): Lower the chicken onto the beer can so it fits into the cavity and stands upright.
  6. Preheat the grill (10 minutes): Set up for indirect heat at 350°F (175°C). For charcoal, bank coals to one side; for gas, turn off direct burners beneath the chicken but keep others on.
  7. Grill the chicken (1 to 1.5 hours): Place the chicken upright on the cooler side of the grill. Close the lid and cook until internal temperature reaches 165°F (74°C) at the thickest part of the breast. Check after 60 minutes, then every 10 minutes.
  8. Monitor and baste (optional): Baste every 20-30 minutes with leftover rub or olive oil to keep skin moist.
  9. Rest the chicken (10 minutes): Remove chicken and beer can carefully and let rest tented with foil to redistribute juices.
  10. Carve and serve: Carve as desired and serve with lemon wedges.

Notes

Use a meat thermometer to avoid overcooking; keep grill temperature steady at 350°F (175°C). Rub under the skin for best flavor and moisture. Tent with foil if skin browns too fast. Rest chicken before carving. For oven version, roast upright at 375°F (190°C) for about 1 hour 15 minutes. Experiment with different beers for flavor variations. Use fresh herbs for best results. For gluten-free, use gluten-free beer or substitute beer can with water and aromatics.

Nutrition

Keywords: beer can chicken, garlic herb rub, grilled chicken, barbecue, easy chicken recipe, loaded beer can chicken, juicy chicken, crispy skin

Find it online: https://emmaoven.com/flavorful-loaded-beer-can-chicken-recipe-with-garlic-herb-rub-easy-and-perfect/