I purchased this wonderful marinade, LuLu Meyer Lemon, Fennel & Sage Marinade, and used it on a beer can chicken. My mom bought me a really nice beer can chicken holder thingy from Williams-Sonoma, because I almost caught myself on fire once using a beer can. I took a 3 pound chicken, placed it in a large bowl and using half of the jars contents, rubbed the outside, inside the cavity and under the skin. I placed it in a large plastic bag and let it marinate for 3 hours. You can also leave it overnight if you wish. I placed the chicken over indirect heat, put the lid on the grill and cooked the chicken for 1 hour. You want the temp to be 165 degrees in the breast area or 180 in the thigh. Let the chicken rest for 10 minutes before carving. The flavor was great without being overpowered by any of the ingredients. I sliced some baby yellow potatoes in half, tossed them with black truffle olive oil, salt, pepper and fresh chopped rosemary and added them to the grill, just in case you were wondering if the bird layed eggs.