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Perfect Traeger Beer Can Chicken: Juicy & Crispy Pellet Grill Recipe
Welcome to the ultimate guide for crafting the most flavorful and succulent beer can chicken you’ve ever tasted, right on your Traeger or any pellet grill! This isn’t just a recipe; it’s a proven method for achieving consistently tender meat and delightfully crispy skin, turning an ordinary chicken into an extraordinary meal. Whether you’re a seasoned grillmaster or new to the world of pellet smokers, our step-by-step instructions and expert tips will ensure your beer can chicken is a resounding success every single time.
Beer can chicken is more than just a novelty; it’s a fantastic technique that cooks the chicken vertically, allowing for even heat distribution and rendering of fat, leading to that coveted crispy skin. The liquid inside the can (whether beer, cider, or even broth) creates a moist internal environment, effectively steaming the chicken from the inside out and locking in incredible juiciness. When combined with the consistent heat and smoky flavor of a Traeger grill, the results are simply phenomenal. Prepare to impress your family and friends with this surprisingly easy yet incredibly rewarding dish!
Why Traeger Beer Can Chicken Stands Out
Using a Traeger pellet grill for beer can chicken elevates the experience significantly. Here’s why:
- Consistent Temperature Control: Traeger grills maintain a precise temperature, eliminating hot spots and ensuring your chicken cooks evenly without constant monitoring. This consistency is key for both tenderness and crispiness.
- Signature Smoke Flavor: The wood pellets infuse the chicken with a delicious, subtle smoky flavor that charcoal or gas grills simply can’t replicate. You can choose different wood pellet flavors (e.g., apple, hickory, mesquite) to complement your seasoning.
- Hands-Off Cooking: Once the chicken is set on the grill, the Traeger does most of the work, freeing you up to prepare sides, socialize, or just relax.
- Perfectly Crispy Skin: The indirect heat and the vertical cooking method on a Traeger allow the skin to crisp up beautifully, giving you that satisfying crunch with every bite.
- Incredibly Juicy Meat: The internal steaming action from the beer can, combined with the Traeger’s moist cooking environment, prevents the chicken from drying out, resulting in incredibly moist and tender breast and thigh meat.
Easy Traeger Beer Can Chicken (Crispy Skin!)
Get tender, juicy, and delicious chicken with crispy skin with this easy Traeger beer can chicken recipe! Perfect for any pellet grill, this tried and true method is ideal for feeding a crowd or preparing flavorful leftovers for other recipes.
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Ingredients
- 5 lb whole chicken
- 2 tbsp olive oil
- 1 can beer (or cider, sparkling water, chicken broth, 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
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Pellet Grill (or any suitable grill)
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Instant-read meat thermometer
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Heavy-duty tongs (2 pairs recommended)
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Cutting board
Instructions
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Preheat your Traeger or pellet grill to 400° Fahrenheit. Ensure your grill grates are clean.
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Prepare the chicken seasoning by combining all the dry ingredients (sea salt, coconut sugar, paprika, chili powder, onion powder, garlic powder) in a small bowl or ramekin. Mix them thoroughly to ensure an even blend.
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Carefully unwrap the whole chicken from its packaging. Reach into the cavity and remove any giblets or neck, which can be saved for stock or discarded. Place the chicken on a large plate or rimmed baking pan to catch any drippings.
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Using paper towels, generously pat the chicken down on all sides, including under the wings and between the legs. The goal is to remove as much moisture from the skin as possible; this is a critical step for achieving truly crispy skin.
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Drizzle the olive oil evenly over the entire surface of the chicken. Use a brush or your hands to rub the oil all over, ensuring the chicken is completely coated. Immediately after, liberally sprinkle the prepared chicken seasoning over the oiled skin, making sure every inch is covered for maximum flavor and crust development.
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Open a can of your chosen liquid (beer, cider, sparkling water, or broth). Drink or pour out the liquid until the can is approximately one-third to halfway full. This leaves enough liquid to steam without overflowing and ensures stability.
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Carefully transfer the seasoned chicken to your grill. Stand the chicken up vertically by inserting the partially filled can into the chicken’s cavity. Position the chicken directly on the grill grates, using the chicken’s legs to create a stable tripod, keeping it upright and balanced.
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Roast the chicken on the preheated 400°F grill for about 60 minutes. Cooking time can vary based on chicken size and grill consistency. The chicken is done when an instant-read meat thermometer inserted into the thickest part of the breast (without touching bone) registers 160° Fahrenheit. For accuracy, check the temperature in a couple of different spots.
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Once cooked, carefully remove the chicken from the grill. This step requires caution as the can will be very hot and contain hot liquid. Using two sets of heavy-duty tongs, grab the upper portion of the chicken (e.g., under the wings) with one pair and gently tilt it to the side. With the other pair of tongs, carefully grasp and pull the hot beer can out of the chicken cavity. Set the can aside to cool down completely before handling.
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Immediately transfer the chicken to a clean cutting board. Tent it loosely with aluminum foil and let it rest for 10-15 minutes. This resting period is crucial for the internal temperature to continue rising to a food-safe 165° Fahrenheit (carryover cooking) and allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor. After resting, carve the chicken into desired portions and serve immediately.
Last Step:
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Notes
Nutrition amounts provided are per serving and are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.
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How to Make Beer Can Chicken Step-by-Step
Follow these visual steps to achieve the perfect beer can chicken:
Recipe Notes and Expert Grilling Tips from an Experienced Grillmaster
Having personally grilled beer can chicken on my Traeger over 50 times, I’ve gathered some invaluable insights. Here are my tried-and-true tips to guarantee perfection:
Choosing Your Liquid (Beer or Alternative): While it’s called “beer can chicken,” any liquid can be used. My extensive testing has shown that the liquid inside the can doesn’t significantly impart flavor to the meat. Its primary role is to create an internal steaming effect, which helps keep the chicken, especially the breast meat, incredibly moist. Feel free to use your favorite beer, hard cider, sparkling water, or even chicken broth for similar results.
Monitoring Temperature for Food Safety and Doneness: Accurate temperature monitoring is paramount. Use either the probe built into your Traeger grill or a reliable instant-read meat thermometer. Always check the internal temperature in multiple locations, particularly in the thickest part of the breast and close to the bone in the thigh, as these areas are typically the last to reach the target temperature. We aim for 160°F before resting.
The Crucial Resting Period: Pulling the chicken off the grill at 160°F is intentional. It needs to rest for 10-15 minutes to allow for “carryover cooking,” where the internal temperature will continue to rise to a food-safe 165°F. More importantly, resting allows the muscle fibers to relax and reabsorb the juices, ensuring a more tender and flavorful chicken. It also makes the chicken easier and safer to handle for carving.
Safely Handling the Hot Can: The can will be extremely hot when you remove the chicken from the grill, and the liquid inside will be scalding. My best advice, as demonstrated in the step-by-step photos above, is to use two sets of sturdy tongs. Stabilize the chicken by gripping it firmly under the wings with one pair, then tilt it slightly. Use the second pair of tongs to carefully pull the can out of the cavity. This technique minimizes spills and prevents accidents. Set the can aside in a safe spot to cool completely.
The Transfer – Don’t Drop Your Masterpiece!: Moving a hot, whole chicken from the grill to a cutting board can be tricky, especially if you’re alone. From experience, having a second person nearby with the cutting board ready can be incredibly helpful. The last thing you want is to drop that perfectly cooked, juicy chicken after all your hard work!
Secrets to Achieving Crispy Chicken Skin
One of the most satisfying aspects of beer can chicken is that wonderfully crispy skin. Here’s how to guarantee it:
- Pat Dry, Pat Dry, Pat Dry: This cannot be overstated. Moisture is the enemy of crispy skin. Use plenty of paper towels to blot every surface of the chicken dry.
- Oil Application: Drizzling and brushing olive oil (or another high-smoke-point oil) over the entire chicken before seasoning helps render the fat in the skin and promotes browning and crisping.
- Higher Heat: Cooking at 400°F (rather than a lower slow-roast temperature) is crucial for crisping the skin quickly while still cooking the meat thoroughly.
- Even Seasoning: A generous application of seasoning not only adds flavor but also creates a crust that helps with the crisping process.
Serving Recommendations and Delicious Pairings
This Traeger beer can chicken is incredibly versatile and pairs wonderfully with a variety of side dishes. The juicy, flavorful chicken becomes the star of any meal!
- Light & Refreshing Sides: We particularly love serving this chicken with simple, fresh salads. Our light & crunchy cucumber salad provides a perfect counterpoint to the richness of the chicken.
- Hearty Potato Dishes: For something more substantial, consider serving it with our easy roasted Mexican potatoes. The savory spices in the potatoes complement the chicken rub beautifully.
- Grilled Vegetables: Almost any grilled vegetable makes an excellent accompaniment. Think grilled asparagus, corn on the cob, bell peppers, or zucchini.
- Classic Comfort: For a more traditional meal, mashed potatoes with gravy (made from chicken drippings, if desired) or roasted sweet potatoes are always a hit.
Creative Ways to Use Leftover Beer Can Chicken
One of the best parts about making a whole chicken is the delicious leftovers! Here are some fantastic ideas to repurpose your extra chicken and extend the flavors:
- Classic Chicken Salad: Shredded chicken is perfect for a sandwich or wrap. Try our crunchy homemade chicken salad for a fresh and satisfying meal.
- Comforting Pot Pie: Use the tender chicken in a warm and savory pie. Our easy crustless chicken pot pie recipe is a personal favorite for a comforting dinner.
- Asian-Inspired Salads: For something with a bit of a kick, this Thai-inspired chicken salad transforms leftovers into an exciting new dish.
- Tacos or Enchiladas: Shred the chicken and use it as a flavorful filling for tacos, burritos, or enchiladas.
- Soups and Stews: Leftover chicken is a fantastic addition to chicken noodle soup, tortilla soup, or a hearty stew.
Final Tips: Storage, Scaling, and Making the Most of Your Chicken
- Storage: Store any leftover beer can chicken in an airtight container in the refrigerator. Properly stored, it will remain fresh and delicious for 4-5 days. For longer storage, you can shred the meat and freeze it in portions for up to 3 months.
- Scaling: Beer can chicken is perfect for batch cooking! If you’re hosting a large gathering or want to prepare meals for the week, don’t hesitate to make 2-3 whole chickens at once. The cooking time per chicken will remain roughly the same, but ensure your grill has enough space for proper air circulation.
- Chicken Carcass for Bone Broth: Don’t discard the leftover chicken carcass! It’s a goldmine of flavor and nutrients, ideal for making a rich chicken stock or bone broth. Simply place the carcass (and any saved giblets) in a zip-top freezer bag and freeze it until you’re ready to make a batch of homemade broth. Our crockpot bone broth recipe is incredibly easy and highly recommended.
Frequently Asked Questions about Traeger Beer Can Chicken
What kind of beer is best for beer can chicken?
As mentioned in our expert tips, the type of beer doesn’t significantly impact the flavor of the chicken, as the alcohol cooks off and the liquid primarily provides moisture. Therefore, you can use any beer you enjoy drinking! A standard lager or pilsner works perfectly. If you prefer to avoid alcohol, chicken broth, cider, or even sparkling water are excellent non-alcoholic alternatives that will still provide the crucial internal steaming effect.
Can I use a regular grill instead of a Traeger?
Absolutely! While a Traeger or pellet grill offers unique smoke flavor and precise temperature control, beer can chicken can be successfully made on a charcoal or gas grill. On a gas grill, you’ll want to use indirect heat (turn off burners directly under the chicken). For a charcoal grill, arrange coals to one side for indirect cooking. Monitor the temperature closely with a lid thermometer and adjust vents as needed. The cooking time might vary slightly, so always rely on your meat thermometer for doneness.
How do I know when the chicken is fully cooked?
The only reliable way to know if your chicken is fully cooked is by checking its internal temperature with an instant-read meat thermometer. Insert the thermometer into the thickest part of the breast, avoiding the bone. The target temperature for beer can chicken before resting is 160°F (71°C). Remember, it will continue to cook and reach 165°F (74°C) during the resting period.
My chicken skin isn’t getting crispy. What am I doing wrong?
Crispy skin is often the trickiest part! The most common culprits for non-crispy skin are insufficient drying of the chicken and not enough heat. Ensure you pat the chicken extremely dry with paper towels before oiling and seasoning. Also, make sure your grill maintains a consistent 400°F (204°C) throughout the cooking process. Overcrowding the grill can also reduce air circulation, hindering crisping.
Can I marinate the chicken beforehand?
Yes, you can absolutely marinate the chicken! A marinade can add another layer of flavor and help tenderize the meat. If marinating, pat the chicken dry thoroughly after removing it from the marinade and before applying the oil and dry rub. This ensures the skin has the best chance to crisp up.
What if my beer can falls over on the grill?
Stability is key! When placing the chicken on the grill, make sure its legs are spread out to create a stable tripod with the can. If you’re concerned about stability or have a particularly large chicken, a dedicated chicken roaster stand (as pictured above) offers a much more stable base than a beer can alone.
Did you make this recipe?
Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!