Beer Can Chicken with Smoky Paprika Rub

Beer Can Chicken with Smoky Paprika Rub

Bold smoke, crispy skin, and juicy meat with classic backyard flavor

Beer Can Chicken with Smoky Paprika Rub is all about deep, savory flavor without overcomplicating things. Smoked paprika brings a warm, earthy smokiness that clings to the skin as it crisps, while the beer can method keeps the chicken incredibly juicy from the inside out. This is a reliable, no-fuss recipe that tastes like it came straight from a seasoned backyard pitmaster.

If you love rich color, balanced smoke, and chicken that stays tender all the way through, this one earns a permanent spot in the rotation.

Ingredients

• 1 whole chicken (4–5 lbs)

• 1 can of beer (lager or light beer)

• 1 tablespoon olive oil

Smoky Paprika Rub

• 1½ tablespoons smoked paprika

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon ground cumin

• ½ teaspoon brown sugar (optional, for subtle balance)

How to Make Beer Can Chicken with Smoky Paprika Rub

1. Season the Chicken

Pat the chicken dry and rub it lightly with olive oil. In a small bowl, mix all the rub ingredients together. Season the chicken generously on all sides, making sure to coat the skin evenly and season inside the cavity as well.

Let the chicken sit at room temperature for about 20–30 minutes while the grill heats.

2. Prep the Beer Can

Open the beer and pour out about half. Carefully slide the chicken down over the can so it stands upright and stable, using the legs as a natural base.

3. Heat the Grill

Preheat your grill to 375°F using indirect heat. If using charcoal, keep the coals off to one side for steady, even cooking.

4. Grill Low and Steady

Place the chicken over indirect heat, close the lid, and cook for 75–90 minutes, until the internal temperature reaches 165°F in the thickest part of the thigh.

Avoid flipping or moving the chicken—let the heat and rub do their work.

5. Rest and Carve

Remove the chicken carefully and let it rest for 10–15 minutes before carving. This helps the juices redistribute and keeps the meat tender.

What Makes This One Special

• Deep smoky flavor without overpowering heat

• Crispy, richly colored skin

• Juicy meat without brining or extra steps

Serve it with grilled vegetables, BBQ beans, skillet corn, or a simple salad for a complete backyard meal.

Final Thoughts

Beer Can Chicken with Smoky Paprika Rub is proof that a great rub and steady heat can do incredible things. It’s bold but balanced, simple but satisfying, and perfect for anyone who loves classic grill flavor with a smoky edge.

If you’re building a lineup of dependable beer can chicken recipes, this one belongs near the top.