Lemon Beer Can Grilled Chicken with Herb Butter

How to Make Lemon Beer Can Grilled Chicken with Herb Butter

1. 1

   Step 1: Season and prep the chicken

   Tell your chicken you mean business: pat it completely dry with paper towels, inside and out. Rub the skin and cavity with olive oil, then season liberally with kosher salt, black pepper, and garlic powder; grate the lemon zest over the bird and tuck the zested lemon aside for later. I always give the cavity a little extra salt — it draws flavor inward and helps the skin crisp.

   For this step

   • 1 whole (3.5-4 lb)Whole chicken (3.5–4 lb)
   • 2 tbspKosher salt
   • 1 tbspFreshly ground black pepper
   • 2 tbspOlive oil
   • 1 tspGarlic powder
   • 1 largeLemon
   
2. 2

   Step 2: Prepare the beer can and position the bird

   Open the beer and pour out (or drink) about half the can — you want liquid left, not a fountain. Add a couple of lemon wedges or the zested lemon to the can, set it on a sturdy beer-can holder or a small rack, then ease the chicken cavity down onto the can so it stands upright; the can will steam the inside and keep the bird moist while it roasts.

   For this step

   • 12 fl ozCan of beer (12 fl oz)
   
3. 3

   Step 3: Set up the grill for indirect heat and roast

   Preheat a gas or charcoal grill to maintain roughly 375°F (190°C) and arrange for indirect heat — place a drip pan under the area where the chicken will stand. Put the beer-can chicken over the drip pan, close the lid, and roast for about 60–75 minutes, checking temperature near the 60-minute mark; aim for 165°F in the breast and about 175°F in the thigh for juicy, safe-to-eat results. Keep the lid closed as much as possible — that trapped heat is our friend.
   
4. 4

   Step 4: Make the lemon-herb butter

   While the bird cooks, mash the softened unsalted butter with the chopped parsley and thyme, a pinch of salt and pepper, and a squeeze of lemon juice from the reserved lemon. This butter is the finishing kiss — bright, glossy and aromatic; taste and adjust salt or lemon so it sings.

   For this step

   • 6 tbspUnsalted butter
   • 1/4 cup, choppedFresh herbs (parsley and thyme), finely chopped
   
5. 5

   Step 5: Baste and crisp the skin

   About 10–15 minutes before the chicken is done, spoon or brush some herb butter over the skin and, if you like extra crispness, move the chicken briefly to direct heat (or raise the grill temperature) for 3–5 minutes while watching carefully. Continue basting once more right before removing from the grill — that buttery herb glaze is what makes people linger at the table.
   
6. 6

   Step 6: Rest, remove the can, and carve

   Carefully remove the chicken from the beer can (use tongs and oven mitts — it’s hot and steamy) and let it rest upright or on a cutting board for 10–15 minutes so the juices redistribute. Carve into breasts, thighs and legs, spoon any melted herb butter over the pieces, and bring the whole glorious bird to the party — there’s nothing more fun than tearing into a communal centerpiece.

1. Tell your chicken you mean business: pat it completely dry with paper towels, inside and out. Rub the skin and cavity with olive oil, then season liberally with kosher salt, black pepper, and garlic powder; grate the lemon zest over the bird and tuck the zested lemon aside for later. I always give the cavity a little extra salt — it draws flavor inward and helps the skin crisp.
2. Open the beer and pour out (or drink) about half the can — you want liquid left, not a fountain. Add a couple of lemon wedges or the zested lemon to the can, set it on a sturdy beer-can holder or a small rack, then ease the chicken cavity down onto the can so it stands upright; the can will steam the inside and keep the bird moist while it roasts.
3. Preheat a gas or charcoal grill to maintain roughly 375°F (190°C) and arrange for indirect heat — place a drip pan under the area where the chicken will stand. Put the beer-can chicken over the drip pan, close the lid, and roast for about 60–75 minutes, checking temperature near the 60-minute mark; aim for 165°F in the breast and about 175°F in the thigh for juicy, safe-to-eat results. Keep the lid closed as much as possible — that trapped heat is our friend.
4. While the bird cooks, mash the softened unsalted butter with the chopped parsley and thyme, a pinch of salt and pepper, and a squeeze of lemon juice from the reserved lemon. This butter is the finishing kiss — bright, glossy and aromatic; taste and adjust salt or lemon so it sings.
5. About 10–15 minutes before the chicken is done, spoon or brush some herb butter over the skin and, if you like extra crispness, move the chicken briefly to direct heat (or raise the grill temperature) for 3–5 minutes while watching carefully. Continue basting once more right before removing from the grill — that buttery herb glaze is what makes people linger at the table.
6. Carefully remove the chicken from the beer can (use tongs and oven mitts — it’s hot and steamy) and let it rest upright or on a cutting board for 10–15 minutes so the juices redistribute. Carve into breasts, thighs and legs, spoon any melted herb butter over the pieces, and bring the whole glorious bird to the party — there’s nothing more fun than tearing into a communal centerpiece.