Related ->> Try these Extra Crispy Traeger Chicken Wings
How to make beer can chicken step-by-step
Recipe notes and tips from an experienced grillmaster
I have personally made beer can chicken on the Traeger at least 50 (or more) times. Based on my experience, here are a few tips:
Beer – Any kind of beer will work. Cider, sparkling water and soda work too. My testing showed you’re not really getting flavor from the beer, but the liquid helps to keep the chicken inside and breast moist.
Temperature – You can use the probe on the Traeger or an instant read meat thermometer to check the temperature. Always check a couple of spots. From my testing, the middle of the breast and next to the breast bone are always the last to come to temperature.
Let it rest – Since you’re pulling the chicken at 160°, you need to let it rest to continue to cook to 165°. I’ve found the resting also time allows the chicken to cool enough to handle/carve and help to retain the juices in the meat.
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 is to use two tongs as noted 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 Erica, 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 perfectly cooked chicken!
Uses and serving recommendations
We love this with simple sides, like our light & crunchy cucumber salad or with some easy roasted mexican potatoes.
Additionally the leftovers work really well in our crunchy homemade chicken salad. My favorites are probably our easy crustless chicken pot pie and this Thai-inspired chicken salad though.
Final tips (storage, scaling + more)
- Storage – Store leftovers in an airtight container in the fridge. They will keep for 4-5 days.
- Scaling – You are already making one whole chicken, why not more? Do some batch meal prep or serve a large crowd by making 2-3 whole chickens if needed. Just adjust the scale in the recipe card!
- Chicken carcass – The leftover chicken carcass is great for making a chicken soup or some bone broth. Just put the carcass in a zip-top freezer bag and freeze it until you’re ready to use it.
Easy Traeger Beer Can Chicken (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 coconut sugar, (or brown 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.
- Take the whole chicken out of any packaging, remove any giblets from the cavity, and place the chicken on a large plate or pan.
- 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.
- Drink (or pour out) the beer until the can is just under halfway full.
- 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.
