We’ve cooked this so many times on our Traeger and figured this out: the beer in the can does almost nothing for flavor. The steam from the can and the dry rub are what make this chicken exceptional. What comes off the grill after cooking is a whole chicken with crackling skin and a breast that super juicy.
Why we cook it this way
The beer is for steam, not flavor. We’ve tested cider, sparkling water, plain soda, and several different beers. The chicken tasted about the same with all. So don’t worry about what liquid you use. Any (even water in our testing) will work to steam the cavity while the outside roasts.
Dry skin in, crisp skin out. Wet skin doesn’t crisp up as well as dry. Pat the skin dry with paper towels first, then brush with oil, then add the dry rub, in that order. If you do it that way, the skin renders into a crispy crackling state instead of soft and rubbery. Brown sugar in the rub also helps it brown.
Pull at 160°F and let the rest finish cooking to temp. The breast climbs to a safe 165°F during a fifteen-minute rest on the cutting board. If you wait for 165°F on the grill, the meat hits 170°F by the time you carve it, and the breast will be dry.
Two more chicken dinners for the Traeger: smoked chicken breast and Traeger chicken wings.
How to make beer can chicken step-by-step
What we learned testing this
A roaster stand is a good investment: A vertical chicken roaster holds the bird steadier than a half-full can and won’t tip if you bump the grill. Pour whatever liquid you choose into the stand for the same effect as the can.
Probe two cold spots: We probe the thickest part of the breast and the meat next to the breastbone. Those spots are colder than the thigh and tell you when the chicken is actually done.
Carcass goes in the freezer: Bag the leftover carcass and freeze it for bone broth or a chicken soup later. A single chicken, two or three meals.
The hot can: When you remove the chicken from the grill, you’ll need to carefully pull out the hot can. I’ve found the best way to do this is to use two tongs as noted in the step-by-step instructions above to carefully do this without spilling (or dropping the chicken) and set the can aside to cool.
The transfer: Having done it solo and with help, I can say that having someone standing close by with a cutting board is helpful when transferring a whole chicken from the grill. The last thing you want is to drop that delicious chicken.
Uses and serving recommendations
We pair this with a cucumber and carrot salad when it’s hot, and a pan of roasted Mexican potatoes in colder months. The leftovers can go into a homemade chicken salad for lunch, or a crustless chicken pot pie for dinner on another night.
Traeger Beer Can Chicken with Crispy Skin
Ingredients
- 5 lb whole chicken
- 2 tbsp olive oil
- 1 can beer, (or cider, sparkling water, etc.)
For the chicken seasoning:
- 2 tsp sea salt
- 1 tsp brown sugar, (or coconut sugar)
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
Equipment
Instructions
- Preheat your grill or pellet grill to 400° Fahrenheit.
- Prepare the chicken seasoning by adding all of the ingredients to a small bowl or ramekin and mixing well.2 tsp sea salt, 1 tsp brown sugar, 1 tsp paprika, 1 tsp chili powder, 1 tsp onion powder, 1 tsp garlic powder
- Take the whole chicken out of any packaging, remove any giblets from the cavity, and place the chicken on a large plate or pan.5 lb whole chicken
- Pat the chicken down completely with paper towels. You want the remove all moisture from the skin.
- Drizzle olive oil all over the chicken and brush or rub it all over the skin to coat the entire chicken. Then, sprinkle the chicken seasoning all over the entire chicken.2 tbsp olive oil
- Drink (or pour out) the beer until the can is just under halfway full.1 can beer
- Now, transfer the seasoned chicken to the grill. Stand the chicken up vertically and insert the can into the chicken cavity. Place the chicken on the grill and use the legs to balance the chicken. It should stand straight up.
- Roast the chicken for about 60 minutes, or until the internal temperature reaches 160° Fahrenheit in the thickest part of the breast.
- Using two sets of tongs, hold the upper portion of the chicken steady with one pair of tongs and tip it to the side. With the other set of tongs, carefully grab and pull the beer can out of the chicken cavity.
- Place the chicken on a cutting board and let it rest for 10-15 minutes. The internal temperature will continue to rise to 165° Fahrenheit while resting. Carve the chicken and serve immediately.
