Smoked Hard Cider Beer Can Traeger Chicken
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This smoked, juicy hard cider beer can Traeger chicken recipe gets a delicious twist with a crisp hard cider! The result is an incredibly moist, flavorful bird with crispy skin and a subtle apple sweetness. This easy smoked chicken recipe is perfect for weekend grilling and will become your new go-to for feeding a crowd.
Our family is preparing for a move, and we are doing our best to eat up the random things from our fridge and freezer that our still good. Last weekend, my husband was rummaging through our garage fridge and found some old cans of hard cider.
“What should we do with this?” he asked, holding up the can of crisp hard cider.
That’s when it hit me-beer can chicken! We had some whole chickens in the freezer that needed to get cooked up, and smoked chicken is a family favorite.
But instead of the traditional beer, why not try hard cider? The subtle apple flavor would be perfect with chicken, and the steam from the cider would keep the meat incredibly juicy. For more fruity flavors, serve this smoked chicken with my cranberry-orange BBQ sauce recipe.
Let me tell you, this was one of the best decisions we’ve made for dinner lately. The hard cider creates the most amazing juicy flavor, and the whole family was asking for seconds! My daughter ate this chicken for all three meals the next day, too!
Why You’ll Love This Traeger Hard Cider Chicken
This isn’t your typical beer can chicken recipe. The hard cider adds a subtle sweetness and apple flavor that pairs beautifully with the smoky flavors from the Traeger.
Plus, the can method creates incredibly moist meat-the steam from the cider keeps the chicken juicy from the inside out while the Traeger works its magic on the skin.
The best part? It’s practically foolproof. Once you get the chicken positioned on the can, the Traeger does all the work!
Ingredients
To make this juicy beer can chicken on the Traeger, you need:
- 1 whole chicken (4-5 lbs)
- 1 can (12 oz) hard cider of choice
- 2 tablespoons olive oil
- brown sugar
- kosher salt
- seasonings (poultry seasoning, garlic powder, onion powder, cayenne)
- lemon zest
See the recipe card for the complete list of ingredients.
Equipment
You’ll need a Traeger pellet grill (or any pellet grill), and I highly recommend using a wireless meat thermometer (such as the Meater+ or the Typhur thermometer) to monitor the internal temperature.
Instructions
1. Preheat Traeger
Make sure your pellet grill is stocked with pellets. Start the grill according to the manufacturer’s instructions and preheat to 225°.
2. Prep the Rub
Combine the brown sugar, kosher salt, poultry seasoning, garlic powder, onion powder, cayenne, and the zest of one lemon in a small bowl. Mix evenly and set aside while you prep the chicken.
3. Prep Chicken
Unpackage your whole chicken and pat dry. If there is anything in the chicken cavity (neck, giblets, etc), remove them. Save for another purpose or discard.
Coat the outside of the chicken in some olive oil and spread it over the skin. Gently pull the skin back away from the breast and thighs and get some under the skin, too.
4. Season Chicken
Take your seasoning mix and rub it over the outside of the chicken, but also under the skin on the breast and thighs. Depending on the size of your chicken, you may not use all of the seasoning. Season it to your liking.
5. Prep Cider & Position Chicken
Open the can of cider and pour out (or drink) about half of it. Place this can upright in the middle of a roasting pan or cast iron skillet. Carefully position your chicken on top of the cider can.
6. Smoke Chicken
Place the chicken skillet on the grates of your Traeger grill and close the lid. Let smoke at 225°F for one to two hours, depending on how smoky you would like it to be and how fast you want to get dinner on the table.
7. Turn Up the Heat
Kick the grill up to 375°F to finish the cook. It will take about 30-60 minutes depending on the size of your bird. Cook your chicken until it reaches an internal temperature of 165°F in the thickest part of the breast.
8. Rest & Carve
Pull the chicken off the Traeger at 165°F internal temp. Let it rest 10 minutes before removing the can. The best way to do this is to hold the chicken steady with tongs while someone else gently twists and pulls out the can using an oven mitt.
Be careful! The can will be very hot!
Pro Tips for Perfect Cider or Beer Can Chicken
Keep it stable: If your chicken keeps tipping over, don’t worry! You can place it in a disposable aluminum pan or use a beer can chicken holder for extra stability.
Don’t skip the oil: The olive oil helps the rub stick and promotes crispy skin. Make sure you really massage it into the skin.
Check multiple spots: When checking for doneness, make sure to check the temperature in both the thigh and the breast to ensure the whole bird is cooked through.
Save that liquid: The cider that remains in the can after cooking makes an excellent base for gravy! Just strain it and use it in your favorite gravy recipe.
Serving Suggestions
This Traeger beer can chicken pairs beautifully with so many sides! I love serving it with my air-fried sweet potato wedges and a kale crunch salad.
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My smoked carrots are another fantastic side that you can cook right alongside the chicken on the Traeger. The apple flavors in both dishes complement each other perfectly.
For something a little different, try serving it with my cucumber blueberry salad for a fresh, summer vibe.
Substitutions
Different Cider: Any hard cider works for this recipe! Try different varieties like pear cider, cherry cider, or even a seasonal spiced cider for fun flavor variations.
No Hard Cider? Regular apple cider works too, though you won’t get quite the same depth of flavor. Beer is the traditional choice and works great-just pick a lighter beer like a wheat beer or lager.
Spice Rub: Feel free to customize the rub to your family’s taste. Add some cayenne for heat, or try adding some ground sage or rosemary for an herbaceous twist.
Related Recipes
If you love this hard cider chicken, you’ll definitely want to try my Traeger spatchcock chicken recipe with citrus rub. It’s another fantastic way to cook a whole chicken on the Traeger!
My smoked whole chicken is perfect if you want something a little more traditional, and my Traeger chicken wings are great for game day!
If you’re feeding a crowd, you can’t go wrong with my smoked spatchcock turkey!
For special occasions, try my Traeger prime rib roast.
These smoked chicken legs with chimichurri are full of juicy flavor, too!
Check out my full Traeger & Grilling Recipes section for more smoky inspiration and summer recipes.
Recipe Notes
Storage: Leftover chicken can be stored in the refrigerator for up to 4 days. Reheat gently in the oven at 325°F until warmed through, or shred it for chicken salad or soup.
Make it ahead: You can apply the rub to the chicken up to 24 hours in advance. Just wrap it tightly and refrigerate until ready to cook.
Safety first: Always use a meat thermometer to ensure the chicken reaches 165°F internal temperature. The cider steam can sometimes make the meat appear more done than it actually is.
FAQ
Of course! Beer is the most traditional, but you can also use seltzer or soda.
Anywhere from 90 minutes to three hours–it just depends how long you want to do the smoke portion for (I recommend between 1 to 2 hours for flavor), and then once you turn up the heat, it depends how big your chicken is. A small chicken with a one hour smoke could be done in 90 minutes, whereas a 5-lb chicken with a longer smoke may need closer to three hours.
For this recipe, we smoke the chicken at 225° for 1-2 hours, just long enough to get the flavor. Then we increase the heat to 375° and finish out the cook. This is much more efficient and will give nice, crispy skin.
You only need half a can of cider or beer to properly steam the chickens while cooking. You don’t want to use a full can because there won’t be enough head space to accommodate the pressure when the steam builds up. It could make your chicken unstable.
Yes! You can make this recipe on any smoker or grill. If you don’t have a smoker, you can skip the part where you smoke it at 225°–that is purely for flavor. If you aren’t smoking it, start directly at 375°, or about medium-high.
The total time will be much shorter if you skip the smoke at the beginning, so adjust accordingly. Always cook to temp, not by time.
Always use a meat thermometer to verify your chicken is fully cooked. Your chicken should reach a temperature of 165°F in the thickest part of the breast. The juices should run clear when pierced with a knife.
Fire Up That Traeger!
This Traeger beer can chicken with hard cider is about to become your new favorite weekend meal. The combination of smoky flavors from the Traeger and the subtle sweetness from the hard cider creates something truly special.
Leave a Rating & Review!
Next time you’re looking for an impressive but easy meal to feed a crowd, give this recipe a try. I promise you’ll be amazed at how something so simple can taste so incredible!
If you make this recipe, please leave a comment and let me know how it turned out! A 5-star review means the world to me.
📖 Recipe
Hard Cider Beer Can Chicken on Traeger
Equipment
- Pellet Grill such as Traeger
- Cast Iron Skillet or other roasting pan
- Zester
Ingredients
- 3 tablespoons brown sugar
- 1 tablespoons kosher salt
- 1 1/2 tablespoons poultry seasoning
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper optional-for some heat
- zest of one lemon
- 1 whole chicken 3-5 lbs
- 2 tablespoons olive oil
- 12 ounce can of hard cider or beer of choice
Instructions
- Preheat the Traeger grill to 225°F.
- Combine the brown sugar, kosher salt, poultry seasoning, garlic powder, onion powder, cayenne (if using), and the zest of one lemon in a small bowl. Mix evenly and set aside while you prep the chicken.3 tablespoons brown sugar, 1 tablespoons kosher salt, 1 1/2 tablespoons poultry seasoning, 1 1/2 teaspoons garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, zest of one lemon
- Unpackage your whole chicken and pat dry. If there is anything in the chicken cavity (neck, giblets, etc), remove them. Save for another purpose or discard.1 whole chicken
- Coat the outside of the chicken in some olive oil and spread it over the skin. Gently pull the skin back away from the breast and thighs and get some under the skin, too. Take your seasoning mix and rub it over the outside of the chicken, but also under the skin on the breast and thighs. Depending on the size of your chicken, you may not use all of the seasoning. Season it to your liking.2 tablespoons olive oil
- Open the can of cider and pour out (or drink) about half of it. Place this can upright in the middle of a roasting pan or cast iron skillet. Carefully position your chicken on top of the cider can.12 ounce can of hard cider
- Place the chicken skillet on the grates of your Traeger grill and close the lid. Let smoke at 225°F for one to two hours, depending on how smoky you would like it to be and how fast you want to get dinner on the table.
- Kick the grill up to 375°F to finish the cook. It will take about 30-60 minutes depending on the size of your bird. Cook your chicken until it reaches an internal temperature of 165°F in the thickest part of the breast.
- Pull the chicken off the Traeger at 165°F internal temp. Let it rest 10 minutes before removing the can. The best way to do this is to hold the chicken steady with tongs while someone else gently twists and pulls out the can using an oven mitt. Be careful! The can will be very hot!
Video
Super yummy and delicious twist on regular beer can chicken. We love this one! The chicken is so moist and the apple flavor in the cider complements chicken perfectly. With a bit of smoke from the Traeger, this chicken is a crowd pleaser.