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Lemon Rosemary Beer Can Chicken

Lemon Rosemary Beer Can Chicken

By Rob Mondavi

Crack open the wood-fired flavor with Rob Mondavi’s Lemon Rosemary Beer Can Chicken. This simple to make recipe pairs perfectly with Traeger’s Winemaker’s Blend Pellets and any of your favorite medium body red or white wines. Start by coating the entire chicken with the lemon juice, then sprinkle with salt, pepper and rosemary. Pop half a can of beer inside the chicken, and carefully place it on the grill. Once the chicken hits 165 degrees it’s good to go.

Prep Time

5 Min

Cook Time

1 Hr




Number of People Serving


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Units of Measurment:
1 (3 to 3-1/2 lb) whole chicken
1 lemon, halved
1 Teaspoon kosher salt
1 Teaspoon ground black pepper
1 Teaspoon fresh finely chopped rosemary
1 (12 oz) can beer


  • 1

    When ready to cook, set Traeger temperature to 400℉ and preheat, lid closed for 15 minutes.

    400 ˚F / 204 ˚C

  • 2

    Coat the chicken inside and out with the juice from one lemon. In a small bowl, combine salt, pepper and rosemary, and sprinkle on the inside and outside of chicken.

  • 3

    Empty half of the beer from the can and place the can on a solid surface. Place the chicken atop the beer can, tucking the legs in the front.

  • 4

    Carefully place the chicken directly on the grill grate using the legs to support if needed. Alternatively, place the chicken atop the beer can on a sheet tray for a more stable surface, then place the sheet tray directly on the grill grate.

  • 5

    Cook the chicken until an instant-read thermometer reads 165℉ when inserted in the thickest part of the breast, about 60 minutes.

    400 ˚F / 204 ˚C

    165 ˚F / 74 ˚C

  • 6

    Let the chicken rest 10 minutes before carving. Serve with Chardonnay or any of your favorite medium body red or white wines. Enjoy!

Tips From the Pros: How to Smoke a Whole Chicken

Follow this step-by-step guide for smoking whole chicken with tips on buying, prepping, brines, injections, rubs, smoking woods, and a time and temp guide.

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