Roasted Beer Butt Lime Chicken
Ingredients2 h 10 m servings 513 cals
- Preheat oven to 350 degrees F (175 degrees C). Rinse the chicken, inside and out, and pat skin dry with paper towels.
- Squeeze juice from lime halves over the outside of the chicken and place the squeezed halves in the cavity. Sprinkle cavity with minced garlic. Stir salt, black pepper, and rosemary in a small bowl and season the outside of the chicken with the mixture.
- Place chicken upright in a roasting pan, with the beer can inserted into the cavity far enough so the chicken doesn't fall over. Place the onion into the neck cavity to block steam from escaping. Pour water into the bottom of the pan.
- Roast the chicken upright in the preheated oven until sizzling and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), 1 1/2 to 2 hours. Baste occasionally with pan drippings. Let chicken cool for about 10 minutes before serving.
Per Serving: 513 calories; 19.1 g fat; 4.7 g carbohydrates; 74.4 g protein; 227 mg cholesterol; 573 mg sodium. Full nutrition
ReviewsRead all reviews 5
I'm allergic to onions so I substituted a chunk of a green apple for the onion and I mixed 1/2 cup of water with the same amount of beer for steaming. Otherwise I followed the recipe exactly. ...
We've made this type of chicken before, just never with lime and rosemary. My family loved this chicken. I made it as written; only we grilled it instead of putting it in the oven. It took ab...
We love beer can chicken and this was no exception. The lime added a nice touch. I didn't have a red onion so I used a small red potato in the neck cavity and pulled the skin over it to close ...
This recipe is absolutely perfect! I skipped the rosemary because I don't care for it, but otherwise prepared the recipe exactly as described. I have a beer can rack for grilling that I picked u...