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Mike's Hard Lemonade-Can Chicken

Spiked lemonade lends a sweet note to this vertically roasted fowl
41 Ratings
100% would make again

Sweet and tart Mike's Hard Lemonade adds summery citrus notes to this delightfully charred chicken from Travel Channel's Adam Richman.

Watch Backyard Battles and check out Fired Up for even more grilling recipes.

Mike's Hard Lemonade-Can Chicken

Recipe adapted from Adam Richman for Mike's Hard Lemonade

Yield: 4 to 6 servings

Prep Time: 15 minutes

Cook Time: 45 minutes, plus resting time

Total Time: 1 hour, plus resting time


2 tablespoons paprika

1 tablespoon chili powder

2 tablespoons ground cumin

1 tablespoon freshly ground black pepper

One 4-to-5-pound chicken

Kosher salt, to taste

1 can Mike's Hard Lemonade

5 black peppercorns

1 garlic clove, peeled and crushed

1 bay leaf


1. Light a grill, or alternatively preheat the oven to 425º. In a small bowl, combine the paprika, chili powder, cumin and pepper, and whisk until smooth.

2. Lay the chicken on a clean cutting board, then season with salt and rub the dry rub over the entire chicken, inside and out.

3. Open the Mike's Hard Lemonade and either pour out or drink about 2 tablespoons. Place the peppercorns, garlic and bay leaf into the can. Pick up the chicken and put the cavity over the can and slide the bird down onto it.

4. Carefully line the grill with aluminum foil and place the chicken on top, using the can to stand it up. Alternatively, place it on a foil-lined sheet tray and bake in the oven.

5. Cook until the chicken reads 165º on a thermometer, 45 minutes to 1 hour. Transfer to a cutting board and let rest 5 minutes before carving and serving.

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