Hard Cider Beer Can Chicken on Traeger

Smoked chicken on a cider can sitting on cutting board with gray background.

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5 from 1 vote

This delicious twist on beer can chicken is smoked on the Traeger with a can of hard cider for a fun, fruity twist.

Course: Main Course

Cuisine: American

Servings:

Calories: 367kcal

Author: Holly Lee

Cost: $15

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

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.

Nutrition