Ultimate Beer Brined Beer Can Chicken: Juicy, Smoky & Crispy Perfection
Discover the magic of Beer Brined Beer Can Chicken – a recipe that doubles down on beer for an incredibly juicy and flavorful whole chicken. This innovative approach involves an initial beer brine to infuse the meat with moisture and taste, followed by grilling with a beer can inside to keep it tender and succulent, all while achieving perfectly crispy skin. If you’re passionate about grilling and love the robust notes of beer, prepare to make this your new favorite chicken dish!
Disclosure: This post has been sponsored by Traeger. As always, all opinions expressed are my own. Thank you for supporting the brands that support Cake ‘n Knife!
The name “Beer Brined Beer Can Chicken” might sound like a fun tongue-twister, but the process of creating this culinary masterpiece is surprisingly straightforward, yielding a result that’s anything but ordinary. Imagine a chicken so tender it practically melts in your mouth, enveloped in a golden, crispy skin bursting with savory flavors. This isn’t just wishful thinking; it’s the delicious reality of this double-beer infusion method.
The Secret to Unrivaled Juiciness: The Beer Brine
The journey to the best grilled chicken begins with a powerful secret weapon: the beer brine. Brining is a time-honored technique that involves soaking meat in a seasoned liquid solution. This process works wonders by introducing moisture into the chicken’s muscle fibers through osmosis, preventing it from drying out during cooking. But when you introduce beer into the brine, you unlock a whole new dimension of flavor.
A good beer brine does more than just tenderize; it imbues the chicken with a subtle, malty sweetness and a complex, earthy undertone that complements the natural poultry flavors perfectly. For this recipe, a light lager is recommended, as it offers a balanced flavor profile that enhances the chicken without overpowering it. The salt and sugar in the brine further aid in moisture retention and contribute to the browning of the skin, while spices like chili powder, garlic, and onion powder add a savory depth that primes the chicken for its grilling adventure.
Allowing the chicken to soak overnight, or for at least eight hours, ensures that every fiber of the meat is thoroughly permeated with the brine’s goodness. This initial step is crucial for achieving that incredible, succulent interior that sets this recipe apart from standard grilled chicken.
Mastering the Beer Can Chicken Technique for Ultimate Flavor
After the brine, the second “dose” of beer comes into play with the iconic beer can chicken method. This technique involves placing a partially filled beer can into the cavity of a whole chicken, then cooking it upright on the grill. The science behind this is brilliantly simple yet incredibly effective. As the chicken cooks, the beer inside the can heats up, creating steam that rises into the chicken’s cavity. This internal steaming action keeps the breast meat incredibly moist and tender, preventing it from drying out, which is a common challenge when cooking whole chickens.
Simultaneously, the direct heat from the grill works on the exterior, rendering the fat and crisping the skin to a beautiful golden-brown perfection. This dual-action cooking ensures a harmonious balance: a wonderfully juicy interior and a satisfyingly crunchy crust. The beer itself contributes a subtle aromatic steam, infusing the chicken with even more of that delicious malty flavor. It’s a truly genius method that yields a beautifully cooked bird every time.
While the overall cooking time might seem significant, the active preparation is minimal. This means you won’t be tethered to your grill all day, yet you’ll still be able to present a show-stopping meal that tastes like you spent hours slaving away.
Why a Traeger Grill Elevates Your Grilling Game
For many, the thought of grilling a whole chicken can be daunting. Traditional charcoal grills often require constant attention to maintain a steady temperature, and balancing a chicken on a beer can can be a wobbly affair on an uneven grate. That’s where a Traeger grill truly shines, transforming grilling from a chore into a seamless, enjoyable experience.
Traeger pellet grills are renowned for their versatility and precision. They can grill, smoke, bake, roast, and braise, all with remarkable ease. Firing up a Traeger is as simple as pressing a button, and maintaining a consistent temperature is handled automatically, eliminating the guesswork and constant tending associated with charcoal. This makes grilling approachable even for novices, and it frees up your time to enjoy the process (and perhaps another beer!).
The Traeger Pro Series 34 Pellet Grill, in particular, has been a game-changer for its ability to infuse food with incredible wood-fired flavor. As the chicken cooks, the wood pellets release a natural, smoky essence that beautifully complements the beer brine and beer can steaming. You can experiment with various pellet flavors – pecan, apple, hickory, or cherry – each imparting a unique character to your chicken. While pecan is a fantastic choice for its sweet, mellow smoke, any flavor will enhance this dish wonderfully.
Forget heating up your kitchen with a hot oven, especially during warmer months. This recipe allows you to cook a spectacular meal outdoors, keeping your home cool and your stress levels low. The combination of the beer brine, the beer can method, and the smoky embrace of a Traeger grill creates a chicken that’s simply unforgettable.
Note: For the best results, a light lager such as Session lager is recommended for both the brine and the beer can. Its balanced flavor enhances the chicken without being too overpowering.
Essential Tools for Perfect Beer Can Chicken
While the recipe itself is straightforward, having the right tools can make all the difference in achieving grilling perfection. Here are a few must-haves:
- Traeger Grill: As highlighted, a Traeger grill is the ultimate choice for this recipe, offering precise temperature control and irresistible smoke flavor for grilling, smoking, roasting, and more.
- OXO Good Grips Can Opener: Removing the entire top of the beer can for the chicken can be tricky. This can opener provides a clean, safe cut, making it much easier to prepare the can without sharp edges.
- Dutch Oven: A large dutch oven is ideal for brining your chicken. Its size is perfect for submerging a whole chicken in the brine, and its ability to be covered makes it convenient for overnight refrigeration.
- Traeger Grill Tongs: Designed for larger cuts of meat, these tongs make it incredibly easy and safe to transfer a whole chicken onto and off the hot grill without losing your precious bird or its beer can.
Serving Suggestions: Complete Your Meal
Once your Beer Brined Beer Can Chicken is rested and carved, it’s time to gather around the table and enjoy. This flavorful chicken pairs wonderfully with a variety of side dishes. Consider serving it with a comforting and rich cheesy orzo for a truly satisfying meal. Other excellent accompaniments include roasted vegetables, creamy mashed potatoes, a fresh garden salad, or grilled corn on the cob. Don’t forget to have some extra chilled lager on hand to complement the meal! The robust flavors of the chicken are versatile enough to pair with both light and hearty sides, making it a perfect centerpiece for any gathering.
Beer Brined Beer Can Chicken
ingredients
- 1 can light lager
- 1 3½ –4-pound chicken
- 1 Tbsp + 1 tsp salt
- 2 tsp light brown sugar
- 1 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 3 12- ounce cans light lager
- 1/3 cup kosher salt plus more for sprinkling
- 1/4 cup granulated sugar
- 2 tablespoons hot sauce
- 4 cloves garlic finely chopped
- 1 tablespoon chili powder
- 3 tsp onion powder
- 1 tsp black peppercorns
instructions
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In a large pot, combine ingredients for the beer brine, stirring until the sugar dissolves. Place the chicken in the brine and refrigerator overnight (or for at least 8 hours).
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When ready to cook, heat grill to high.
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In a small bowl, combine salt, brown sugar, paprika, and cayenne pepper to make a dry rub.
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Remove the chicken from the brine and pat dry. Apply the dry rub all over the chicken in an even layer. Set aside.
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Use a can opener to remove the entire top of the beer can for the chicken. Pour half of the beer into a glass and ENJOY.
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Use a can opener to remove the entire top of the beer can. Pour half of the beer into a glass and drink as you prep the chicken.
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Place cavity of the chicken onto the open can with the legs pointing down. The open can should support the chicken upright.
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Place the can with the chicken on the grill over indirect heat and above the drip pan. Cover the grill and grill chicken for approximately 45 minutes to 1 hour, or until the internal temperature of the thickest part of the thigh registers 165 degrees F. Use the Traeger meat probes to keep track of the temperature!
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Let chicken rest 10 minutes before carving.