We had tons of fun bringing together local chefs and media influencers for a day of recipe-sharing, brand-exposing, and generally pigging out. Our friends at Traeger Grills lent us a few of their awesome wood-pellet, temperature-controlled grills and shared a few of their signature recipes so we could play around while learning a few tricks for our back pockets. For their Beer Can Chicken recipe, Traeger calls for Mesquite pellets and some of their house chicken rub, and we chose the Marco IPA from Austin’s own Zilker Brewing Company to add an additional layer of depth to this smoky, classic backyard treat.
From Traeger’s recipe collection, here’s Beer Can Chicken.
Prep Time: 5 minutes
Cook Time: 60 minutes
Traeger Chicken Rub (optional)
1. Tuck the wing tips back and truss the chicken legs together.
2. Season chicken generously with Traeger Chicken Rub, including the cavity. You can also season with salt.
3. Open the can of beer and set the chicken on top of the beer. Make sure all but the bottom 1-1/2” of the beer can is in the cavity of the chicken.
When ready to cook, build a healthy fire, then allow the fire to die into a manageable coal bed. With a whole chicken, take care that flames are not in danger of burning the chicken before it is allowed to cook through. If using a Traeger, start the grill according to instructions. Set the temperature to 350 degrees F and preheat, lid closed 10-15 minutes.
Place chicken on a sheet tray and place directly on the grill grate. Cook for 60-75 minutes or until the internal temperature registers 165 degrees F in the thickest part of the breast.
Remove from the grill and let rest 5-10 minutes before carving. Enjoy!