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a closeup photo of a cooked Traeger beer can chicken covered in crispy dry rub on a wire rack next to a bowl of spices and a glass of beer
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Beer Can Chicken

This juicy Traeger Beer Can Chicken features a homemade dry rub, crispy, skin, & delicious flavor in every bite! A crowd-pleasing recipe to make on repeat!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Course: Main Dish
Cuisine: American
Diet: Gluten Free
Keyword: smoked beer can chicken, Traeger beer can chicken
Method: Traeger/Grill
Servings: 6 -8 servings
Author: Ashley McCrary

Equipment

Ingredients

  • 4-5 lb whole chicken neck and giblets removed
  • 2 tablespoons avocado or olive oil
  • 1 can beer
  • 2 tablespoons smoked paprika
  • 1 tablespoon chili powder
  • 2 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • OPTIONAL: For sweetness 1 tablespoon Swerve, Monk Fruit, or sweetener of choice

Instructions

Traeger Option:

  • Set your Traeger wood pellet grill to 350°F (180°C). Close the lid and preheat according to the manufacturer’s instructions for 15 minutes.
  • Pat dry the chicken and cover it with olive oil.  Season the chicken, including the cavity, generously with the rub. Tuck the wing tips behind the back.
  • Open the can of beer and place it in the middle of a baking sheet. Set the chicken with the legs pointing down over the can. Make sure all but the bottom 1 1/2 inches (4 cm) of the can is inside the chicken cavity.
  • Place the baking sheet on the grill grate, close the lid, and cook. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 165°F (74°C), 60 to 75 minutes.
  • Transfer the chicken and beer can to a carving board, upright, and let rest for 5 to 10 minutes. Lay the chicken on its back and remove the can. Carve the chicken into serving pieces and serve. Serves 4 to 6.

Grill Option:

  • Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Pat dry the chicken and cover it with olive oil.  Season the chicken, including the cavity, generously with the rub. Tuck the wing tips behind the back.
  • Place the chicken, standing on the can, directly on the preheated grill. Close the lid and cook the chicken until it's no longer pink and the juices run clear. This is about 1 hour 15-30 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180F when it's done.
  • Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil. Allow it to rest in a warm area for 10 minutes before slicing.

Notes

The Best Beer to Use: The best beer for this smoked beer can chicken recipe is one that you enjoy drinking! I find that light beer adds a great flavor without overpowering the chicken.
Prepping the Chicken: To prep the chicken, you'll first want to remove the neck and giblets, then pat dry the chicken. Apply the olive oil generously over the chicken with clean hands and season the chicken with the dry rub mixture. Make sure to cover the chicken thoroughly with the spice mixture, getting into all the crevices.
How to Serve: Carve the chicken (see the FAQs below for a super helpful carving "how to" video!). Then, serve with your favorite sides!
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.