Lemon Pepper Marinated Beer Can Chicken

Lemon Pepper Marinated Beer Can Chicken

A bright, juicy backyard classic with crisp skin and serious flavor

This Lemon Pepper Marinated Beer Can Chicken is one of those recipes that reminds you why simple cooking is often the most satisfying. It’s bold without being fussy, citrusy without being sharp, and juicy in a way only beer can chicken seems to pull off. I made this one on a relaxed day, no rush, just letting the grill do its thing while the lemon and pepper worked their magic.

The marinade is the real hero here. Lemon brings brightness, cracked black pepper adds bite, and the beer does double duty—steaming the chicken from the inside while adding subtle depth you don’t even realize is there until the first bite.

Why Beer Can Chicken Still Wins

There’s a reason this method has stuck around. Standing the chicken upright lets fat render slowly, keeps the meat incredibly moist, and creates that evenly golden, lightly crisp skin all the way around. Add a lemon pepper marinade, and suddenly it feels fresh and intentional instead of just nostalgic.

This is the kind of chicken you make when you want big flavor without babysitting the grill.

Ingredients

For the Chicken

• 1 whole chicken (4–5 lbs)

• 1 can of beer (any lager or light beer works)

• 1 lemon, sliced

For the Lemon Pepper Marinade

• ¼ cup olive oil

• Zest of 1 lemon

• Juice of 1 lemon

• 2 tablespoons lemon pepper seasoning

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon smoked paprika

• ½ teaspoon salt (adjust based on seasoning blend)

• Fresh cracked black pepper, to taste

How to Make Lemon Pepper Marinaded Beer Can Chicken

1. Marinate the Chicken

In a bowl, whisk together olive oil, lemon zest, lemon juice, lemon pepper seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Pat the chicken dry, then rub the marinade generously over the entire bird—under the skin if you can, and definitely inside the cavity. Cover and refrigerate for at least 2 hours, but overnight is even better.

2. Prep the Beer Can

Open the beer and pour out (or drink) about half. Drop a couple lemon slices into the can for extra citrus aroma. Slide the chicken down over the can so it stands upright.

3. Fire Up the Grill

Preheat your grill for indirect heat to about 375°F. You want steady heat, not flare-ups. If you’re using charcoal, bank the coals to one side.

4. Cook Low and Steady

Place the chicken over indirect heat, close the lid, and let it cook for about 75–90 minutes, until the internal temperature reaches 165°F in the thickest part of the thigh.

Avoid opening the lid too often—this bird likes consistency.

5. Rest and Serve

Carefully remove the chicken from the grill and let it rest for 10–15 minutes before carving. This keeps everything juicy and tender.

What You’ll Notice Right Away

• Skin: Lightly crisp with a peppery citrus bite

• Meat: Juicy, especially the breast (yes, really)

• Flavor: Bright lemon up front, savory depth underneath

This chicken doesn’t need sauce, but if you’re feeling it, a simple lemon butter drizzle or herbed yogurt sauce pairs beautifully.

Final Thoughts

This Lemon Pepper Marinaded Beer Can Chicken hits that sweet spot between backyard comfort food and something you’d proudly serve to guests. It’s unfussy, full of flavor, and smells incredible while it cooks—which is half the fun.

If you’re looking for a go-to beer can chicken that feels fresh every time, this one earns a permanent spot in the rotation.