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Crispy Beer Can Chicken Recipe with Easy Savory Herb Butter Rub

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A flavorful and juicy beer can chicken recipe featuring a savory herb butter rub that creates irresistibly crispy skin and tender meat. Perfect for grilling or oven roasting, this recipe is quick, easy, and a crowd-pleaser.

Ingredients

  • Whole chicken (4-5 lbs / 1.8-2.3 kg), fresh or thawed, preferably organic or free-range
  • Unsalted butter, softened (4 tablespoons / 60 grams)
  • Garlic, minced (3 cloves)
  • Fresh thyme leaves (1 tablespoon) or 1 teaspoon dried thyme
  • Fresh sage leaves, finely chopped (1 tablespoon)
  • Kosher salt (1 teaspoon)
  • Black pepper, freshly ground (1/2 teaspoon)
  • Olive oil (1 tablespoon)
  • Can of beer (12 oz / 355 ml), lager or pilsner recommended
  • Optional: Smoked paprika (1/2 teaspoon)
  • Optional: Lemon zest from 1 lemon

Instructions

  1. Prepare the herb butter by combining softened unsalted butter, minced garlic, chopped fresh thyme, chopped fresh sage, salt, black pepper, smoked paprika (if using), and lemon zest in a mixing bowl. Mix until well blended.
  2. Pat the whole chicken dry with paper towels. Gently loosen the skin around the breast and thighs by sliding your fingers under it, being careful not to tear.
  3. Spread about half of the herb butter under the skin directly onto the meat. Rub the remaining butter all over the outside of the chicken. Drizzle olive oil over the skin and rub it in.
  4. Open the beer can and pour out or drink about half so it is half full. Place the can in a beer can chicken holder or a sturdy roasting pan.
  5. Carefully position the chicken upright on the beer can, inserting the can into the cavity so the bird is sitting upright and stable.
  6. For grilling: Preheat grill to medium heat (about 375°F/190°C). Place the chicken upright on the grill grates, cover, and cook for 1 hour to 1 hour 15 minutes until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, rotating occasionally.
  7. For oven roasting: Preheat oven to 375°F (190°C). Place the chicken on a roasting pan and cook for 1 hour to 1 hour 15 minutes until done.
  8. Check doneness with a meat thermometer inserted into the thigh without touching bone. Once it reads 165°F (74°C), remove the chicken from heat.
  9. Tent the chicken loosely with foil and let rest for 10-15 minutes before carving.

Notes

Pat chicken skin dry thoroughly before applying butter rub to ensure crispiness. Be gentle when loosening skin to avoid tearing. Maintain steady heat around 375°F (190°C) for even cooking and crispy skin. Tent with foil if skin browns too quickly. Rest chicken after cooking to retain juices. For dairy-free, substitute butter with coconut oil or vegan butter. For gluten-free, use gluten-free beer or sparkling water.

Nutrition

Keywords: beer can chicken, crispy chicken, herb butter rub, grilled chicken, oven roasted chicken, savory chicken, summer recipe, backyard barbecue

Find it online: https://twirltaste.com/crispy-beer-can-chicken-recipe-with-easy-savory-herb-butter-rub/