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Beer Can Chicken with Lemon and Italian Seasoning


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  • 1 Tb. kosher salt
  • 2 tsps.each:ground black pepper,Italian seasonings, paprika and finely grated lemon zest 1 1 tsp.granulated garlic or garlic powder
  • 1 whole small chicken (about 3 1/2 pounds,rinsed, patted dry, giblets reserved for another use)
  • 1 can dark beer,such as stout or ale


Servings 6
Preparation time 60mins
Cooking time 110mins
Adapted from


Step 1

Mix salt, pepper, Italian seasoning, paprika, lemon zest and garlic. Pat chicken all over —including cavity —with mix. Let stand on a wire rack over a plate for 1 to 2 hours or refrigerate overnight. When ready to grill, heat a gas grill, igniting all burners on high for at least 10 minutes or build an indirect charcoal fire. Open beer; pour off (and enjoy!) 2 ounces of it. If using a gas grill, turn off one of the burners; set chicken’s leg cavity on open beer can. If using a gas grill, set chicken on turned-off portion. If using a charcoal grill, set chicken on charcoal-less portion of grill. Cover and cook (400 or so degrees until brown and cooked through —about 170 degrees in the leg/thigh portion), 50 minutes to 1hour depending on grill temp and chicken size. Remove from grill and let rest for 10 minutes. Carve

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