Beer butt oven roasted dill lemon/lime chicken. A seasoned whole chicken is oven-roasted with a can of beer and lime for a succulent browned main dish. Once I heard of beer butt chicken, I had to find the perfect version of it and try it. After reviewing multiple recipes, I finally put together my own version of it.
Searching through cookbooks, leafing through food magazines and trolling through food blogs proves one fact over and over again: cooks love making recipes with chicken. The lemon and dill in this slow-cooked recipe give the chicken a bright, fresh taste. Pair the entree with a side of noodles or a mixed green salad. You can have Beer butt oven roasted dill lemon/lime chicken using 7 ingredients and 5 steps. Here is how you cook that.
Ingredients of Beer butt oven roasted dill lemon/lime chicken
- Prepare 1 of 3-4 lb whole chicken.
- You need 1 tbsp of each of dried dill, onion powder, garlic powder, parsley and paprika.
- It’s 2 tbsp of brown sugar.
- Prepare 2 tbsp of lemon or lime juice.
- Prepare 1 tsp of salt.
- You need 1 of can of your favorite beer or soda.
- It’s 1 of whole lemon or lime.
Drizzle lemon juice over chicken; sprinkle with seasonings. Wash the chicken and cavity with cool water and pat dry. Set on a rack on top of a roasting pan. That's what you get with beer can chicken (also known as beer butt chicken).
Beer butt oven roasted dill lemon/lime chicken instructions
- Mix all ingredients except for the whole lemon/lime and chicken in small bowl. Taste first to see if it needs more salt or lemon/lime juice..
- Rinse chicken off in water and pat dry with paper towel..
- Open and drink half a can of your favorite beer or pop (root beer or coke works amazing too). Place chicken on can..
- Place beer canned chicken in a shallow baking dish and apply wet rub. Wedge half of the lemon or lime into the chickens neck. This will keep the chicken super moist while it bakes. Let marinade for 1 hour if possible..
- Put chicken in oven on middle rack and bake for 2 to 3 hours depending on size at 375°F. I use a cooking thermometer and bake chicken until reaches a temperature of 180°F. If the skin starts to brown too quickly. Place a piece of tin foil loosely over the top.
Joking aside, this is a brilliant way to roast a chicken, on the grill or in the oven. This came from How To Make An Oven-Roasted Beer can Chicken. I have not tried this, posting for Or add a combination of lemon juice, herbs and some water. Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with roasted broccoli and Served with tri-color orzo with feta and fresh diced tomatoes and a side of roasted asparagus also with lemon zest.