Traeger Beer Can Chicken delivers tender, juicy meat and crisp, golden skin every time. The trick is cooking hot and relatively fast so the beer steams the interior while the grill roasts the exterior. The beer can props the bird upright so gravity helps keep the juices inside the chicken where they belong.
Traeger Beer Can Chicken
Summer is prime grilling season: cook outside, eat outside, and enjoy the fresh air. Beer can chicken is a classic method I often use because it’s straightforward and reliably delicious.
Cook time is typically about an hour to an hour and a half over indirect heat.
The result is a crisp, golden bird that carves into juicy, flavorful pieces—perfect for weeknight dinners, backyard cookouts, or packed in a picnic. Cooking more than one bird is easy if you’re feeding a crowd.
Why You’ll Love This Dish
- No special equipment — just a can and a whole chicken.
- Consistently juicy — beer steams the inside while the grill crisps the outside.
- Easy prep — season, set the can, and cook.
- Feeds a group — one bird easily serves a family or a few guests.
- Simple cleanup — minimal pans and fewer dishes to wash.
Recipe Shopping List
Here’s what you need. For exact measurements consult the printable recipe card in the recipe section below.
- Whole chicken — choose a plump bird with intact skin; no rinsing necessary.
- Dry chicken rub — your favorite blend works well.
- Beer — a standard 12-ounce can; light beers such as lagers or pilsners are ideal.
How To Make This Recipe
The steps below provide an overview of the process. Use the full recipe card for precise timing and quantities while cooking.
- Preheat the grill — Start your Traeger on “smoke” with the lid open for 4–5 minutes, then set to high and close the lid. Preheat to about 450°F (about 10–15 minutes).
- Prep the chicken — Pour out or drink roughly half the can of beer. Pat the chicken dry and season liberally with dry rub, inside and out.
- Mount the can — Insert the half-full beer can into the chicken cavity and balance the bird upright using the legs as a tripod.
- Grill it — Place the chicken standing on the grill and cook until the thickest part of the breast reaches 165°F, roughly 1 hour and 15 minutes depending on size and grill temps.
- Rest and serve — Remove the chicken carefully, let it rest at least 10–15 minutes, then carve and serve while hot.
Recipe FAQ
Rinsing raw poultry is no longer recommended. Proper cooking to the safe internal temperature will eliminate harmful bacteria. Rinsing can spread contaminants around your sink and counters. If you choose to rinse, thoroughly disinfect the area and wash hands and utensils afterwards—but it’s generally safer to skip rinsing and rely on proper cooking temperatures.
Use a reliable meat thermometer and verify the chicken reaches an internal temperature of 165°F. Insert the thermometer into the thickest part of the thigh without touching bone. Cooking to this temperature ensures safety and proper doneness.
Remove the neck and giblets, pat the chicken dry, and rub with oil and your preferred seasoning inside and out. Open a beer and drink or pour out about half; you can add a teaspoon of dry rub to the remaining liquid if desired. Place the chicken legs over the can so the bird stands upright. Optionally add fresh herbs like thyme or rosemary to the can or cavity for extra aroma.
A holder can add stability, but it’s not required. A half-full can and the bird’s legs can balance the chicken well enough for most grills. Use a stand if you prefer added stability.
Serve This With
These side dishes pair well with beer can chicken and are easy to prepare for a crowd.
- Easy Broccoli Salad — makes ahead and marinates overnight for great flavor.
- Loaded Baked Potato Salad — hearty and crowd-pleasing.
- Traeger Grilled Prosciutto Asparagus — simple, elegant, and fast.
- Traeger Grilled Smashed Potatoes — crispy edges and fluffy interiors.
- Grilled Corn on the Cob — a classic BBQ favorite.
- Coleslaw — a refreshing, tangy side.
Pin For Later
Beer Can Chicken
This simple beer can chicken is ideal for a backyard barbecue and feeds a family with minimal fuss.
10 minutes
1 hour 20 minutes
1 hour 30 minutes
Ingredients
- 6 pound chicken
- ½ cup butter
- 3 tablespoons roasted chicken rub
- ½ can of beer
Instructions
- Pat the chicken dry with paper towels and place it on a sheet pan.
- Melt butter and combine with garlic paste. If you have an injector, inject some of the garlic butter into the chicken. Rub softened butter under and over the skin where possible.
- Season the chicken all over with your dry rub, including under the skin and inside the cavity.
- Open a can of beer and pour about ½ cup into a glass.
- Add a small amount of dry rub to the can if desired. Hold the chicken above the can and slide it over so it sits upright. Place on a cookie sheet or directly on the grill grate.
- Preheat your smoker or grill to 350°F and stabilize the temperature.
- Cook the chicken for about 60 minutes, or until the internal temperature reaches 165°F in the thickest part of the breast.
- Remove the chicken and let it rest about 10 minutes before carving. Serve and enjoy.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 901
Total Fat: 57g
Saturated Fat: 21g
Unsaturated Fat: 36g
Cholesterol: 351mg
Sodium: 351mg
Carbohydrates: 2g
Sugar: 0g
Protein: 82g
Nutrition data is an estimate. For medical or dietary concerns consult a trusted source.
Love this recipe? Tell your friends!
Follow on Instagram for more.