Lemon Pepper Mason Jar Chicken

mason jar chicken

Yesterday I had planned on roasting a whole chicken, and I thought why not make it on the grill. And my go-to way to make chicken on the grill is to make beer can chicken, but we were out of beer! I know, how could I! But I was still had my heart set on beer can chicken, and I remember my husband telling me one of his friends was telling him about mason jar turkey around Thanksgiving, so I figured I would give it a whirl with my chicken.

raw chicken

I basically just wanted to try this out first, so I kept the recipe very simple and made lemon pepper chicken. It’s quick and easy and you can add some thyme if you want and have lemon thyme pepper chicken. I started by adding salt and lots of cracked black pepper to my chicken. Then I added a halved a lemon and squeezed it in a a pint sized mason jar and finish filling the jar with chicken stock. You could also just use water. To this jar, you can also add fresh or dried herbs. I added a little thyme.

Then you place the chicken on the jar, and place that on the grill that has been heated over low heat. Then just grill until golden! It’s that easy, and you have all the benefits of moist and juicy beer can chicken, but without the beer. It’s perfect for people that don’t drink beer, and the technique of using a mason jar is alot more versatile. You can add all sorts of flavor combinations to your jar. Your only limited by your imagination!

recipe photo

Yield: Serves 6

Lemon Pepper Mason Jar Chicken

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Ingredients:

1 (3 - 4lb) fryer chicken
1 whole lemon, cut in half
2 tablespoons freshly cracked black pepper
2 teaspoons salt
1 cup chicken stock or water
1 pint sized mason jar
1 small bunch thyme (optional)

Directions:

Heat grill over low heat (350°-400°). Add chicken stock or water, lemon and optional thyme to mason jar. Salt and pepper chicken. Place chicken on mason jar, and then place on grill. (Depending on chicken size, you may have to slightly force your chicken on the jar)

Grill chicken over 350°-400° , or until chicken is golden brown, juices run clear, and the internal temperature is 165°.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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