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Crispy Beer Can Chicken Recipe with Spicy Honey Sriracha Glaze

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A crispy beer can chicken with a sweet and spicy honey sriracha glaze that delivers juicy meat and crackling skin. Perfect for easy weekend cookouts or any time you want a flavorful, fuss-free meal.

Ingredients

Scale
  • 1 whole chicken (4 to 5 pounds)
  • 1 12-ounce can of beer (lager or pale ale preferred)
  • 2 tablespoons olive oil
  • Salt (about 1 tablespoon for rub, plus generous amounts for cavity and outside)
  • Black pepper (about 1 teaspoon for rub, plus generous amounts for cavity and outside)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 3 tablespoons honey
  • 2 tablespoons sriracha sauce
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons melted butter

Instructions

  1. Remove giblets and pat the whole chicken dry with paper towels. Season the cavity generously with salt and pepper.
  2. In a small bowl, mix 1 tablespoon salt, 1 teaspoon black pepper, garlic powder, smoked paprika, and onion powder. Rub this all over the chicken, under the skin where possible, and inside the cavity. Let sit for 15 minutes at room temperature.
  3. Open the beer can and pour out or drink about half. Place the can on a stable surface and carefully set the chicken upright over it, inserting the beer can into the cavity so it stands steady.
  4. Preheat grill to medium heat (around 375°F) for indirect cooking or preheat oven to 375°F (190°C). Place the chicken on a beer can holder or roasting rack inside a pan to catch drippings.
  5. Roast or grill the chicken for about 1 hour 15 minutes to 1 hour 30 minutes. Use a meat thermometer to check the thickest part of the thigh; it should read 165°F (74°C). Avoid opening the grill or oven too often.
  6. While the chicken cooks, whisk together honey, sriracha, apple cider vinegar, and melted butter to make the glaze.
  7. During the last 10-15 minutes of cooking, brush the spicy honey sriracha glaze all over the chicken. Repeat once or twice for a sticky, layered finish.
  8. Remove the chicken from the grill or oven and let rest for 10 minutes before carefully lifting it off the beer can to allow juices to redistribute.

Notes

Pat the chicken dry for crispy skin. Use indirect heat to avoid burning. Apply glaze only in the last 10-15 minutes to prevent burning. Let chicken rest before carving. Use a meat thermometer to ensure doneness. Tent with foil if skin darkens too quickly. Substitute beer with non-alcoholic malt beverage or chicken broth for alcohol-free version.

Nutrition

Keywords: beer can chicken, crispy chicken, spicy honey sriracha glaze, grilled chicken, oven roasted chicken, easy chicken recipe, backyard barbecue, comfort food

Find it online: https://flurpchef.com/crispy-beer-can-chicken-recipe-with-spicy-honey-sriracha-glaze-easy-and-perfect/