Forktionary

Beer Can Chicken With Memphis Rub Recipe

Unlock the secrets to unbelievably juicy and flavorful beer can chicken! This recipe features a mouthwatering Memphis-style dry rub and detailed instructions for both gas and charcoal grills. Impress your friends and family with this Bon Appetit-inspired masterpiece, perfect for backyard barbecues or a special weeknight dinner. Get ready for tender, fall-off-the-bone chicken bursting with smoky flavor.

Prep Time 20 mins
Cook Time 150 mins
Calories 885.7 kcal
Protein 129g
Rating 5.0 (7 Reviews)
Beer Can Chicken With Memphis Rub 85

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beer Can Chicken With Memphis Rub

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How to Make Beer Can Chicken With Memphis Rub

  1. Pat a whole chicken (about 3-4 lbs) thoroughly dry with paper towels. This is crucial for crispy skin.
  2. Prepare the Memphis dry rub: In a small bowl, combine 2 tablespoons paprika, 1 tablespoon brown sugar, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper (optional), 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  3. Generously rub the dry rub all over the chicken, ensuring it gets into all the crevices.
  4. Open a 12-ounce can of your favorite beer (leave about an inch of beer in the can).
  5. Carefully place the beer can upright in the cavity of the chicken. Ensure the can is stable.
  6. Place the chicken on a grill-safe roasting rack positioned over a drip pan (this helps prevent flare-ups).
  7. For gas grills: Preheat to medium heat (around 350°F). Grill the chicken for 1 hour and 30 minutes to 1 hour and 45 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.
  8. For charcoal grills: Prepare a medium-hot fire, maintaining consistent heat throughout the cooking process. Grill the chicken for approximately 1 hour and 30 minutes to 1 hour and 45 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh. Use indirect heat to prevent burning.
  9. Remove the chicken from the grill and let it rest for 10-15 minutes before carving and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

59 g

Sugar

30g

Fat

83g

Carbs

5g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Poultry Barbecue Chicken Meat Whole Chicken Equipment Grilling 4 Hours Or Less