Lemon Rosemary Beer Can Chicken

Ingredients

Units of Measurement:

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Steps

• 1

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

  Grill: 400 ˚F

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• 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.

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  Ingredients

  • 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

• 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.

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  Ingredients

  • 1 (12 oz) beer

• 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.

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• 5

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

  Grill: 400 ˚F

  Probe: 165 ˚F

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• 6

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

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