Traeger Beer Can Chicken
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Get ready for the juiciest chicken of your life with Traeger Beer Can Chicken! Every bite is packed with irresistible flavor. What makes this chicken truly unbeatable? It’s all about those smoky pellets infusing the meat with a deep, delicious taste.
Ingredients for Smoked Beer Can Chicken Recipe
For Beer Can Chicken – the beer isn’t only part of the magic – you need a great spice rub on the bird too! I have a favorite I use – but you can also use the Traeger Chicken Rub. Here’s what you need for my spice rub:
- whole chicken – for 2-3 people, I use a 5 pound chicken
- Seasoning Rub: coarse sea salt, paprika, cayenne pepper (or chili powder), onion powder, thyme, white pepper, black pepper, garlic powder
- Can of beer – any beer will do!
How do you get your chicken ready for Beer Can Chicken?
- Rinse chicken and pat dry with paper towels (be sure you take out the giblets packet!)
- In a small bowl mix together all dry seasonings and rub chicken all over and heavily coat with mixture
- Open can of beer and pour about 1/3 can of the beer into your throat – just to make sure it’s still good
- Take your beer, chicken and a pan out to the pellet grill
- I use a pan just so it’s easier to take off the grill. I used one of those grill skillets with holes so there was still smoke coming through the pan. But you can also use a sheet tray.
- Place pan on grill grates. Tilt the chicken in your left hand and shove that open beer can up the wazoo (or inside the cavity of the chicken). Stand the chicken upright on its CHICKEN THRONE. It may tip so be sure to shut the lid and reopen – make sure your bird is still standing
How do you make Beer Can Chicken on the Traeger?
You’ll need to decide if you want to smoke your chicken or grill your chicken! You can do EITHER on the Traeger – it’s just a difference in the temperature.
Smoking the Chicken
If you’re going to smoke your chicken – it needs 4 hours on the smoker. This obviously has great bearing on when you start the bird! You’ll smoke it at 225 for 3.5 hours and then bump the temp up to 350 for the last 20-30 minutes to get that crispy skin!
Grilling the Chicken
Grilling your beer can chicken takes just over an hour. You’ll start up your Traeger (or regular charcoal or gas grill) and go right to 350 degrees. It takes about 65-70 minutes to come to temp at 165 degrees.
Beer Can Chicken FAQs
It doesn’t really matter what kind of beer – use what you like to drink! You’re going to get some aroma and mild flavor from the beer.
You can use soda, broth or stock or even wine!
Nope! I did not. I just shoved a tall-boy Budweiser up the rear of that bird and stood it up!
Yes – definitely! Not as much as smoking it for 4 hours – but it still gets in there. Use the smoke tubes for major flavor!
Remove all the meat from the chicken and place in an airtight container or a zip-top plastic bag. You can freeze for up to three months.
I keep it simple and always use the Traeger Signature Blend which is a blend of Maple and Cherry. That said if you’re looking for something specific for chicken – the best are Pecan, Apple and Cherry.
Side dishes to serve with Beer Can Chicken
- Traeger Grilled Vegetables (throw them on at the end when you bump up the temp!)
- Grilled Corn on the Cob
- Traeger Herb Roasted Potatoes
- Copycat KFC Coleslaw
- Traeger Smoked Asparagus
- Jarlsberg Dip Macaroni Salad
What to do with Chicken Leftovers
You can use the leftover chicken like any rotisserie chicken – here are some of my favorite recipes:
- Copycat Roly Poly Chicken Popper Wrap
- Chicken Casserole with Ritz Crackers
- Buffalo Wild Wings Street Tacos
Other Delicious Recipes for the Traeger
Traeger Beer Can Chicken
Equipment
Ingredients
- 1 5 lb chicken
- 2 tsp salt
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp thyme
- 1 tsp white pepper
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 can beer
Instructions
- When ready to cook, set Traeger to smoke. Once grill starts to smoke, then smoke dissipates and starts to fire – change setting to 225º. Close lid and wait for Traeger to reach temperature.
- Rinse chicken and pat dry. Mix together all dry seasonings and rub all over chicken1 5 lb chicken, 2 tsp salt, 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp onion powder, 1 tsp thyme, 1 tsp white pepper, 1/2 tsp garlic powder, 1/2 tsp black pepper
- Open can of beer and drink about 1/3 can – just to make sure it's still good1 can beer
- Take your beer, chicken and a pan out to the grill (It can be a rimmed baking sheet – or any grill safe pan larger than the bird that you can pick up – I used one of those grill skillets for vegetables)
- Place pan on grill. Tilt the chicken in your left hand and shove that open beer can up the wazoo of the chicken. Stand the bird/beer up on the pan in the grill. It may tip so be sure to shut the lid and reopen – make sure your bird is still standing.
- Smoke at 225º for 3.5 hours
- Turn temp up to 350º and continue for 30 minutes until instant read thermometer in thickest part of the chicken reads 160º
- Let rest for 15 minutes before carving
Roasting
- If you'd like to make this more quickly with less "smoking" – grill at 350 for 65-70 minutes. If you're using a Traeger – you'll still get some smoky flavor.
I’ve never made a chicken this way and I honestly can’t wait to try it. It looks fantastic.
I have heard of beer can chicken, but never made it. I am definitely going to give it a try after seeing this.
You can make it on a regular grill too – same recipe!
I don’t have a Traeger but I have always wanted to try a beer can chicken so I’m definitely trying this out. I love the simple mix of flavors and I think it’s going to be delicious!!
Yum! This chicken looks delicious. Perfect for summer cookouts.
Iโm so excited to give this a try tonight! My family is going to be all over this! Looks amazing and so juicy!
Roasting temp in recipe is too low. We did two 5 Lb chickens. Set the temp to 375 F. 75 minutes later the chickens were done. Delicious! Very moist and flavorful.
BTWโฆโฆbuy a stand on Amazon. They are $5 each and stabilized the chickens so be fear of tip over.
I was smoking the chicken – not roasting it. If you want it done more quickly – yes you can turn the temp up.
Iโve been making beer can chicken for over 15 years. I eliminate the beer can and replace it with a ceramic vessel where I am able to place onions, carrots and red potatoes in the trough where all the drippings collect and create a wonderful gravy. I suggest wine, beer or any liquid.
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tom.greeley@verizon.net