Roasted Beer Butt Lime Chicken Recipes

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BEER BUTT CHICKEN



Beer butt chicken image

I've never seen this done in Britain, but it's a really fun and effective way to cook chicken. I'm giving you two methods, one in the barbecue and one in the oven - both will give you tasty chicken. The steam from the beer cooks the inside of the bird, so the meat ends up lovely and juicy.

Provided by Jamie Oliver

Categories     Chicken Recipes     Jamie's America     Chicken     Dinner Party     Father's day     Sunday lunch     American

Time 1h25m

Yield 4

Number Of Ingredients 9

1 x 1.5 kg whole free-range chicken
1 x 473 ml can of lager
RUB
1 heaped teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon smoked paprika
1 teaspoon brown sugar
1 teaspoon mild chilli powder
olive oil

Steps:

  • Preheat the barbecue, or oven to 200°C/400°F/gas 6. Take your chicken out of the fridge while you make the rub.
  • In a pestle and mortar, bash up the fennel and cumin seeds and mix with the paprika, brown sugar, chilli powder, and a pinch of sea salt and black pepper.
  • Stir in 3 tablespoons of oil until you get a paste, then drizzle all over the chicken, inside and out, using your hands to make sure you get it into all the nooks and crannies.
  • Crack open the beer, have a couple of good swigs so your can is just about half full, then lower the chicken's cavity on to the top of the can so it looks as though the chicken is sitting on the can.
  • If you're using the barbecue, try to strategically move a small amount of coals to the sides rather than directly underneath the chicken, so the heat radiates around it and cooks it from all angles rather than grills it.
  • Carefully sit the chicken on the bars of the barbecue or in a roasting tray on the very bottom of the oven. Cook for 1 hour 10 minutes to 1 hour 30 minutes, or until the meat pulls away from the bone and the juices run clear. If this isn't the case (all barbecues and ovens are slightly different) just cook for a bit longer.
  • Once done, carefully remove the can and loosely cover the chicken with foil and a tea towel while you get some grilled veg, salad or warm breads together - but trust me, it tastes so good you won't need much else.

Nutrition Facts : Calories 625 calories, Fat 44 g fat, SaturatedFat 11 g saturated fat, Protein 47.3 g protein, Carbohydrate 1.4 g carbohydrate, Sugar 0.5 g sugar, Sodium 1.1 g salt, Fiber 0.3 g fibre

BEER BUTT CHICKEN



Beer Butt Chicken image

A whole chicken is seasoned and slowly cooked on the grill. This is a bit unorthodox, but the end result is moist, flavorful, and amazing. All you'll need is some chicken, butter, beer, and seasonings.

Provided by Barrie Tapp

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h

Yield 8

Number Of Ingredients 6

1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken

Steps:

  • Preheat an outdoor grill for low heat.
  • In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
  • Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
  • Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

Nutrition Facts : Calories 514.2 calories, Carbohydrate 3 g, Cholesterol 158 mg, Fat 40.3 g, Fiber 0.7 g, Protein 31.4 g, SaturatedFat 19.4 g, Sodium 1618.1 mg, Sugar 0.2 g

BEER LIME GRILLED CHICKEN



Beer Lime Grilled Chicken image

Grilled chicken with a combination of beer, lime juice and spices. It's just amazing!

Provided by Lauren

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 54m

Yield 4

Number Of Ingredients 7

1 lime, juiced
1 (12 fluid ounce) can light colored beer
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
Salt and pepper
4 skinless, boneless chicken breast halves

Steps:

  • In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Pour the mixture over the chicken, cover and marinate for 30 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil grate.
  • Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.

Nutrition Facts : Calories 181.9 calories, Carbohydrate 7 g, Cholesterol 67.2 mg, Fat 2.9 g, Fiber 0.5 g, Protein 25.2 g, SaturatedFat 0.8 g, Sodium 63.3 mg, Sugar 1.8 g

OVEN BEER CAN CHICKEN



Oven Beer Can Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 tablespoon ground coriander
1 tablespoon paprika
1 lemon, zested
Kosher salt and freshly ground black pepper
1 whole chicken (about 4 pounds)
One 12-ounce can lager or pilsner beer, at room temperature
1 medium shallot, finely chopped
2 teaspoons all-purpose flour
1/4 cup heavy cream
3 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan.
  • Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity.
  • Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet.
  • Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes.
  • Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet's handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don't have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley.
  • Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce.

ROASTED BEER BUTT LIME CHICKEN



Roasted Beer Butt Lime Chicken image

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. It turned out AMAZING. Great flavor and so tender. Normally, I won't eat baked chicken without gravy, but this is the exception.

Provided by Silver Hamlin

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h10m

Yield 5

Number Of Ingredients 9

1 (5 pound) whole chicken
1 ½ limes, halved
1 clove garlic, minced
¾ teaspoon salt
1 ½ teaspoons ground black pepper
1 ½ teaspoons dried rosemary
½ (12 ounce) can beer
¼ red onion, peeled
1 cup water

Steps:

  • 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.

Nutrition Facts : Calories 512.8 calories, Carbohydrate 4.7 g, Cholesterol 227.5 mg, Fat 19.1 g, Fiber 1 g, Protein 74.4 g, SaturatedFat 5.3 g, Sodium 572.6 mg, Sugar 0.6 g

VERMONT BAKER'S ROAST CHICKEN WITH BEER GRAVY



Vermont Baker's Roast Chicken with Beer Gravy image

Provided by Food Network

Categories     main-dish

Time 14h15m

Yield 4 to 6 servings

Number Of Ingredients 19

2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon powdered lemon peel
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
1 large (5- to 6-pound) roasting chicken
1 can Vermont IPA or your favorite IPA beer
2 cloves garlic
Beer Gravy, recipe follows
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 teaspoon brown sugar
3 cups chicken stock
1/2 cup Vermont IPA beer
1/2 cup roast chicken drippings from the pan
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon creamy horseradish sauce
Salt and pepper

Steps:

  • In a small bowl, stir together the baking powder, paprika, lemon zest, sugar, 2 tablespoons salt and some pepper. Set aside.
  • Remove the giblets from inside the chicken. Rinse the chicken with cool water, inside and out, and pat dry with paper towels, inside and out.
  • Sprinkle the chicken evenly with the salt mixture. Place chicken in the refrigerator, uncovered, for 12 to 24 hours to dry brine.
  • Place an oven rack in the lower third of the oven; remove the other racks. Preheat the oven to 400 degrees F.
  • Pour about half of the beer into a glass--and drink it. Place the half-empty can on a baking sheet or roasting pan and drop the garlic cloves into the can. Place the chicken on the can so it's "standing." (If you're cooking for a crowd, this is a good way of roasting more than one chicken at a time.)
  • Bake until an instant-read thermometer registers 165 to 170 degrees F when inserted into the thickest part of the thigh, 75 to 90 minutes.
  • Allow to rest, covered in foil, while you make the Beer Gravy. Reserve 1/2 cup of the pan drippings for the gravy.
  • Carve the chicken and serve with Beer Gravy.
  • Melt the butter in a medium saucepan over medium heat. Add the flour to make a roux: cook, stirring constantly, until the flour is slightly brown. Whisk in the brown sugar to combine. Add the chicken stock, beer and drippings and whisk to combine.
  • Add the soy sauce, Worcestershire and horseradish and whisk to incorporate. Season with salt and pepper. Bring to a simmer and cook, whisking, until the gravy thickens, about 3 minutes.

BEER BUTT CHICKEN



Beer Butt Chicken image

If you like chicken, this is the best way (my opinion only) to fix it. It keeps it very moist. It will looked burnt, but believe me, it is not.

Provided by RVT935

Categories     Whole Chicken

Time P2DT15m

Yield 4 serving(s)

Number Of Ingredients 7

1 beer (your choice)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons cajun seasoning
1 teaspoon basil

Steps:

  • Pour out half of the beer, cut open the top of the beer can.
  • pour all of the ingredients into the beer.
  • set whole chicken on top of the beer can.
  • get your smoker set at 300-350 deg.
  • set chicken and beer can on smoker and smoke for 2 1/2 to 3 hours.
  • I always smoke two and make the 2nd one into chicken salad.
  • Hint: They make a stand that you can out your can in and then put your chicken over the stand.

Nutrition Facts : Calories 17.1, Fat 0.1, Sodium 1746.3, Carbohydrate 4, Fiber 0.7, Sugar 1.1, Protein 0.7

BAKED BEER CAN CHICKEN



Baked Beer Can Chicken image

This chicken always turns out juicy and tender with robust flavor. Are you tired of the same old boring chicken? Try this one! It is so easy to prepare and cook. There are other versions that can be cooked on the grill but we prefer ours in the oven. It's a dinner our whole family loves.

Provided by staycd

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h40m

Yield 4

Number Of Ingredients 11

¼ cup garlic powder
2 tablespoons seasoned salt
2 tablespoons onion powder
1 tablespoon dried oregano
1 tablespoon salt
1 ½ teaspoons ground black pepper
1 (12 fluid ounce) can light-flavored beer (such as Bud Light®)
1 (3 pound) whole chicken
4 green onions, sliced
4 green onions, cut in half crosswise
1 (12 fluid ounce) can light-flavored beer (such as Bud Light®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix the garlic powder, seasoned salt, onion powder, dried oregano, salt, and ground black pepper in a small bowl; set aside. Pour 1/3 of one can of beer into the bottom of a 9x13-inch baking dish. Place the open beer can in the center of the baking dish.
  • Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the open beer can with the legs on the bottom. With the breast of the chicken facing you, use a paring knife to cut a small slit on each side and press the tip of each wing into the slit to encourage even cooking.
  • Rub the prepared seasoning mixture to taste over the entire chicken. Pat the sliced green onions around the whole chicken evenly. Some will fall into the beer, that's fine. Press the halved green onions into the top cavity of the chicken. Open the remaining beer and pour 1/2 of it into the pan under then chicken. Reserve the remaining beer.
  • Bake the chicken in the preheated oven. After 45 minutes, pour remaining beer into the pan under the chicken. Continue baking until no longer pink at the bone and the juices run clear, about 30 additional minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 564.1 calories, Carbohydrate 20 g, Cholesterol 145.4 mg, Fat 26 g, Fiber 2.6 g, Protein 49.3 g, SaturatedFat 7.2 g, Sodium 3276.5 mg, Sugar 3.9 g

ROASTED LIME CHICKEN



Roasted Lime Chicken image

The subtle citrus flavor infused throughout this moist and baked lime chicken makes it a frequent request for family dinners. It's the ideal way to use fresh herbs such as rosemary, sage, thyme and parsley. -Kathy Lewis-Martinez, Spring Valley, California

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 10 servings.

Number Of Ingredients 11

1/2 cup Dijon mustard
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 teaspoon white pepper
1 teaspoon ground nutmeg
1 roasting chicken (6 to 7 pounds)
4 medium limes, cut into wedges

Steps:

  • Combine the first 9 ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a large shallow dish. Add the chicken and turn to coat. Refrigerate for at least 4 hours., Drain chicken, discarding marinade. Place lime wedges inside the cavity. Tuck wings under chicken; tie drumsticks together. Place chicken breast-side up on a rack in a shallow roasting pan. Brush reserved marinade over chicken., Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 165°. Cover loosely with foil if chicken browns too quickly. Let stand 15 minutes before carving.

Nutrition Facts : Calories 341 calories, Fat 19g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 629mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.

ROASTED CHICKEN WITH BEER



Roasted Chicken With Beer image

Make and share this Roasted Chicken With Beer recipe from Food.com.

Provided by ratherbeswimmin

Categories     Whole Chicken

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

3 1/2-4 lbs roasting chickens
2 teaspoons kosher salt
2 medium onions, peeled, quartered through the root
1 large carrot, peeled, halved crosswise, and quartered lengthwise (about 4 ounces)
2 medium parsnips, peeled, halved crosswise, and quartered lengthwise (about 4 ounces)
2 tablespoons fresh sage leaves
4 whole cloves (the spice, not garlic)
1 cinnamon stick
1 1/2 cups light stock (chicken, turkey, or vegetable)
1 1/2 cups flavorful beer or 1 1/2 cups ale
1 cup apple cider, preferably unfiltered

Steps:

  • Arrange a rack in the center of the oven; reheat to 400°.
  • Trim excess fat from the chicken and season it inside and out with 1 teaspoon salt.
  • Scatter the onions, carrot, parsnips, sage, cloves, and cinnamon stick in a 6-quart ovenproof pot (such as an enameled cast iron pot); sprinkle over this the rest of the salt, and set the chicken on top of the vegetables.
  • Put the pot on the stove, pour in the stock, beer, and apple cider, and bring to a simmer over medium heat.
  • Cook, uncovered, for about 15 minutes on top of the stove.
  • Put the pot in the oven, and roast the chicken for about 30 minutes, basting with the pan juices two or three times.
  • Cover the chicken with a sheet of foil to prevent overbrowning, and roast another 30 minutes.
  • Remove the foil, and roast another 20-30 minutes, basting frequently, until the chicken and vegetables are cooked through and tender.
  • Remove the chicken to a warm platter, and surround with the vegetables.
  • Bring the pan juices to a boil on top of the stove, and cook until reduced by half.
  • Carve the chicken at the table, and spoon some of the pan juices on top.

Nutrition Facts : Calories 419.2, Fat 27.4, SaturatedFat 7.8, Cholesterol 124.8, Sodium 912.5, Carbohydrate 7.7, Fiber 1.4, Sugar 2.2, Protein 30.2

CHICKEN IN LIME BUTTER



Chicken in Lime Butter image

"A few ordinary, on-hand ingredients make this moist and tender chicken something really extraordinary! The flavor added by the rich, buttery sauce with a splash of lime juice is unmatched. It's been a hands-down winner at our house for 20 some years," says Denise Segura of Draper, Utah.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (4 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1/4 cup butter, cubed
1 tablespoon lime juice
1/2 teaspoon dill weed
1/4 teaspoon minced chives

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until a thermometer reaches 170°; drain. Remove and keep warm. , Add butter and lime juice to the skillet; cook and stir until butter is melted. Stir in dill and chives. Drizzle over chicken.

Nutrition Facts : Calories 192 calories, Fat 19g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 203mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.

HOW TO COOK AN OVEN-ROASTED BEER CAN CHICKEN



How to Cook an Oven-Roasted Beer Can Chicken image

Note: You can use root beer, Coke or experiment with other sodas. Or simply take an empty can and create your own flavored liquid. For example, squeeze mandarin oranges and drop them in the can and top with water to 3/4 full. Or add a combination of lemon juice, herbs and some water. This came from How To Make An Oven-Roasted Beer can Chicken. I have not tried this, posting for safe keeping.

Provided by internetnut

Categories     Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 whole chicken
12 ounces beer (1 regular size can, any type of beer )
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon sage
salt
pepper
1 garlic clove
1/4 cup paprika
1 teaspoon kosher salt
1 teaspoon pepper onion salt
1 teaspoon pepper
1 tablespoon white sugar
1 tablespoon brown sugar
olive oil

Steps:

  • Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken.
  • Dry Rub: Mix all together the paprika, kosher salt, pepper onion salt, pepper, white sugar and brown sugar. Rub the chicken with a bit of olive oil and then coat the chicken with the dry rub.
  • Preheat your oven to 375 or 190.6°C You may have to remove the second rack in your oven and move the other rack lower, so that the chicken will fit in while standing upright.
  • In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can.
  • Place the can on a baking sheet or oven-safe griddle. Place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing.
  • Place the chicken in the oven and roast to an internal temperature of 165 or 73.9°C Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.

ROAST LIME CHICKEN



Roast Lime Chicken image

Make and share this Roast Lime Chicken recipe from Food.com.

Provided by Sackville

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

4 chicken legs or 8 chicken thighs
3 limes
1 tablespoon balsamic vinegar
2 tablespoons olive oil

Steps:

  • Joint the chicken legs and slash the skin of each piece of chicken a couple times, so the marinade can be easily absorbed.
  • Mix the juice of one lime together with the vinegar and olive oil.
  • Smear this over the chicken and leave for up to 30 minutes, turning a couple times.
  • Place the chicken in a lightly oiled dish and pour over the marinade.
  • Bake at 400F or 200C for 30-40 minutes, basting occasionally.
  • Turn once, halfway through.
  • During the last 10 minutes of cooking, halve the two remaining limes and arrange them around the chicken.

Nutrition Facts : Calories 390.6, Fat 27.1, SaturatedFat 6.6, Cholesterol 138.6, Sodium 134, Carbohydrate 6, Fiber 1.4, Sugar 1.4, Protein 30.7

BEER-BRINED ROAST CHICKEN



Beer-Brined Roast Chicken image

This recipe, from the chef Adrienne Cheatham of Red Rooster Harlem in New York, pairs a whole roast chicken, brined overnight in lager, with roasted potatoes, brussels sprouts, pearl onions and sage. The resulting bird is crisp-skinned, with juicy, flavorful meat.

Provided by The New York Times

Categories     dinner, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 19

1 cup kosher salt
2/3 cup packed light brown sugar
4 cloves garlic, lightly crushed
1 leek (white and light green part), quartered
5 sprigs thyme
7 sprigs sage
2 shallots, halved and peeled
3 (12-ounce) bottles lager-style beer
1 whole chicken (4 to 4 1/2 pounds)
1 1/2 pounds Brussels sprouts, trimmed and cut in half lengthwise
1 1/2 pounds fingerling potatoes (or other small potato), cut in half lengthwise
2 cups whole peeled pearl onions
2 tablespoons chopped fresh sage
1 teaspoon freshly grated lemon zest
3 tablespoons vegetable oil
Salt and freshly ground black pepper
3 to 4 sprigs sage
3 tablespoons butter, softened
1 (12-ounce) bottle lager-style beer

Steps:

  • Prepare the brine: In a large pot combine 8 cups water, the salt and the sugar and bring to a simmer over high heat, stirring to help dissolve the salt and sugar. Remove from heat and add garlic, leek, thyme, sage and shallots; let cool to room temperature.
  • Place the chicken in a deep container large enough to hold it and the brine. Pour the cooled brine over the chicken. Pour in the 3 bottles of beer until the chicken is submerged; cover and refrigerate overnight.
  • Prepare the chicken and vegetables: Heat oven to 350 degrees. Combine the brussels sprouts, potatoes, onions, chopped sage and lemon zest in a large bowl. Drizzle with oil and season with salt and pepper; toss to evenly coat.
  • Remove the chicken from the brine and pat the skin dry with paper towels. Place about half of the vegetables in the bottom of a roasting pan or large sauté pan and set the chicken on top. Rub the butter evenly over the top of the chicken to coat. Pour the bottle of beer into the pan and arrange the sage sprigs in the pan around the chicken.
  • Roast the chicken for 1 hour, basting every 20 minutes with the liquid in the pan.
  • Increase the oven temperature to 400 degrees. Spread the remaining vegetables on a baking sheet and place on a low rack or the bottom of the oven. Cook until the chicken skin is golden brown and crisp and the vegetables are just tender and slightly charred, 20 to 30 more minutes, stirring the vegetables and basting the chicken once halfway through.
  • Let the chicken rest for 10 minutes before carving. Plate chicken with a mix of roasted veggies and the vegetables from the pan. Spoon the reduced cooking liquid from the pan over the top.

Nutrition Facts : @context http, Calories 999, UnsaturatedFat 30 grams, Carbohydrate 81 grams, Fat 48 grams, Fiber 16 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 2040 milligrams, Sugar 30 grams, TransFat 0 grams

HONEY-LIME ROASTED CHICKEN



Honey-Lime Roasted Chicken image

It's hard to believe this finger-licking main course starts with only five ingredients. "The chicken is easy, light and so good," promises Springfield, Vermont's Lori Carbonell. "It's just as tasty prepared outside on the grill."

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 10 servings.

Number Of Ingredients 6

1 whole roasting chicken (5 to 6 pounds)
1/2 cup lime juice
1/4 cup honey
1 tablespoon stone-ground mustard or spicy brown mustard
1 teaspoon salt
1 teaspoon ground cumin

Steps:

  • Preheat oven to 350°. Carefully loosen the skin from the entire chicken. Place breast side up on a rack in a roasting pan. In a small bowl, whisk the lime juice, honey, mustard, salt and cumin. , Using a turkey baster, baste under the chicken skin with 1/3 cup lime juice mixture. Tie drumsticks together. Pour remaining lime juice mixture over chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-2-1/2 hours. (Cover loosely with foil if chicken browns too quickly.) Let stand for 10 minutes before carving. If desired, remove and discard skin before serving.

Nutrition Facts : Calories 294 calories, Fat 16g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 354mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 28g protein.

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oven-roasted-beer-chicken-recipe-3-points-laaloosh image
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From cancooker.com


ROASTED BEER CHICKEN WITH POTATOES - FOOD & SUN
2021-01-23 Add salt to taste. Pour 150 ml beer and 2 cups from the chicken stock over the potatoes. Preheat the oven to 180°C ~ 356°F. Place the seasoned chicken pieces on the top of the potatoes, sprinkle some dry thyme and roast for 50 minutes to an hour or until the chicken and the potatoes are cooked through.
From foodandsun.com


CHILI-LIME CHICKEN WITH ROASTED GARLIC RECIPE - CHATELAINE.COM
Preheat oven to 375F (190C). To flatten chicken, place on cutting board, breast side down. Using kitchen shears or a sharp knife, starting at the neck, cut …
From chatelaine.com


ROASTED BEER CAN CHICKEN RECIPE - TRAEGER GRILLS
Open the can of beer and set the chicken on top of the beer. Make sure all but the bottom 1-1/2 inch of the beer can is in the cavity of the chicken. Tip: you can also place the beer can directly on the grill grates, then place the chicken on top.
From traeger.com


BEER CAN CHICKEN RECIPES | ALLRECIPES
Roasted Beer Butt Lime Chicken . Rating: 4.5 stars 9 . 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. It turned out AMAZING. Great flavor and so tender. Normally, I won't eat baked chicken without gravy, but this is the exception. By Silver Hamlin. Baked Beer Can …
From allrecipes.com


BEER BUTT CHICKEN │ THE JUICIEST OVEN ROASTED CHICKEN - YOUTUBE
5 lb. whole chicken, giblets removed1/2 cup olive oil1 teaspoon pink Himalayan sea salt1 teaspoon ground black pepper5 sprigs of fresh Thyme Can of beer, pre...
From youtube.com


THE JUICIEST BEER CAN CHICKEN IN THE OVEN (OR ON THE GRILL)
2019-08-29 Preheat your oven to 350 degrees. Prepare chicken by removing any giblets, etc, and discard. Rinse the chicken and pat dry. Rub the chicken with your oil. Use salt, pepper and dry rub all over the inside and outside of the bird. Set aside. Pour 1/3 to 1/2 of your can of beer into the base of the roasting pan.
From julieblanner.com


THE JUICIEST BEER CAN CHICKEN RECIPE - HOW SWEET EATS
2014-04-10 Preheat the oven to 425 degrees F. Place a baking dish, roasting pan or dutch oven on a baking sheet. Open the can of beer and take a few sips and/or pour about 1/4 of it into the dish or pan. Set the can in the center of the dish. Remove the giblets and any other parts of the chicken and discard or set aside for another use.
From howsweeteats.com


BEER CAN CHICKEN - BIG GREEN EGG
Add the apple cider, olive oil, and vinegar and set aside. If using the Ceramic Roaster, pour the remaining beer into the cavity of the Roaster and slide the chicken onto the Roaster, through the tail end. If using the beer can, slide the chicken down over the can. Place the chicken, still on the Roaster, on the grid and close the lid of the ...
From biggreenegg.com


CHIPOTLE LIME BUTTER WHOLE ROASTED CHICKEN WITH BLACK BEAN
2013-09-18 Preheat the oven to 425 degrees F. Pat the chicken completely dry with paper towels. For a more detailed step-by-step post of exactly how I roast a chicken, click here. In a small bowl, mash together the butter, adobo sauce, lime zest and 1/4 teaspoon salt. Lift the skin over top of the chicken breast and stuff the butter underneath, dispersing ...
From howsweeteats.com


EASY BEER MARINADES FOR CHICKEN (THE ULTIMATE GUIDE) - CRAFT …
2020-04-12 Squeeze the lime juice and measure out 2 tbsp. Chop the green onions. Add the ingredients to a bowl (use a large one if marinating a whole chicken) and pour the beer last. Whisk to combine. Submerge the chicken, coat on all …
From craftbeering.com


ROASTED LEMONGRASS CHICKEN WITH SWEET LIME SAUCE
2022-06-10 Add 1/4 cup water to the roaster/pan in and around the chicken. Cover and set in the middle of your oven to bake 45 minutes. Remove cover and continue roasting 20 minutes until chicken turns golden-brown (whole chicken will take longer). Top with slices of fresh lime and chili, if desired, or just serve as is.
From the360report.com


BEER BUTT OVEN ROASTED DILL LEMON/LIME CHICKEN RECIPE BY ...
1 tbsp each of dried dill, onion powder, garlic powder, parsley and paprika
From cookpad.com


VERTICAL ROASTED (BEER CAN) CHICKEN - DINNER, THEN DESSERT
2020-07-27 Preheat oven 400 degrees F. Place the chicken on the upright roasting rack (or mostly empty soda/beer can) in a large shallow pan. In a small bowl mix together salt, garlic powder, basil, oregano, paprika and thyme. Rub it all over the chicken. Add the potatoes and carrots around the chicken in the pan.
From dinnerthendessert.com


BEER IN THE REAR CHICKEN AKA BEER BUTT CHICKEN - MOMMY'S KITCHEN
2009-03-25 1 - sprig fresh rosemary. In a small bowl combine the salt, pepper, paprika, onion powder, garlic powder and brown sugar; set aside. Wash and drain the chicken and pat dry with paper towels. Rub the entire chicken with olive oil. Season the chicken inside and out with the dry seasoning mixture.
From mommyskitchen.net


BEER CAN ROASTED CHICKEN - ALLMYCRAVINGS
2015-04-09 Preheat Oven – Preheat oven to 425° F / 220° C. Place a roasting pan on a baking dish to prevent making an absolute mess of your oven. Make the Rub – Mix all the rub ingredients together. Beer Please! – Open the can of beer and pour about ¼ of it into the roasting pan, set the can of beer in the center of the roasting pan.
From allmycravings.com


JUICY BEER CAN CHICKEN (BEER BUTT CHICKEN) - FIT FOODIE FINDS
2022-05-09 Use a meat thermometer to check the internal temperature and continue roasting until the internal temperature of the thickest part of the chicken reaches 165ºF. Ours took around 1 hour. Grill Instructions: Place the beer can chicken on the grill over indirect heat. Close the grill and cook for 45 minutes.
From fitfoodiefinds.com


OVEN-ROASTED CHILI-LIME BONE-IN CHICKEN BREASTS - THE DEFINED DISH
2 bone-in, skin on chicken breasts; 2 tbsp. olive oil; zest of 1 small lime (about 1 tbsp.) 1 tsp. kosher salt; 1/2 tsp. coarse black pepper; 1/2 tsp. garlic powder
From thedefineddish.com


BEER ROASTED CHICKEN RECIPE | LEITE'S CULINARIA
2021-02-15 Massage the chicken skin from the outside to spread the butter evenly over the chicken. Season the chicken inside and out with the remaining 1 1/2 teaspoons salt and the pepper. Place the garlic and orange, cut into chunks, in the cavity. If desired, loosely tie the legs together with kitchen string.
From leitesculinaria.com


OVEN ROASTED BEER CAN CHICKEN | RECIPE | WHOLE CHICKEN RECIPES …
Beer Butt Chicken Recipes. Baked Whole Chicken Recipes. Beer Can Chicken. Whole Roasted Chicken. Canned Chicken . Chipotle Chicken. Whole Chicken In Oven. Cooking Whole Chicken. Cooking With Beer. More information.... Ingredients. Meat. 1 Chicken, 4-4.5 pounds, whole. Baking & Spices. 4 tbsp All purpose seasoning. Beer, Wine & Liquor. 1 can 24 …
From pinterest.com


BAKED HONEY LIME CHICKEN - DINNER, THEN DESSERT
2018-01-05 Instructions. Pre-heat the oven to 375 degrees. Add all the ingredients to a bowl or plastic bag and mix them together well. In a large cast iron or oven ready skillet add the chicken on medium high heat and brown with the skin side down for 3-5 minutes. Flip the chicken over so the skin side is up.
From dinnerthendessert.com


BBQ BEER CAN CHICKEN RECIPE (HEALTHY) - FOOD MEANDERINGS
2017-06-09 Heat grill to medium heat. Open can of beer with can opener, pour half the beer into a container and reserve. Pat the chicken dry with paper towels. Then place whole chicken onto can and push can into the cavity of the chicken as shown. Place chicken upright in a deep aluminum roaster pan and place onto grill.
From foodmeanderings.com


BEER CAN CHICKEN (BEER BUTT CHICKEN) - COUNTRYSIDE …
2019-06-20 Instructions. Preheat grill to medium high heat (about 375 degrees F). In a small bowl combine the salt, brown sugar, paprika, garlic powder, onion powder, chili powder, and cayenne; set aside. Dry chicken very well using paper towels. Coat the chicken in olive oil.
From countrysidecravings.com


GRILLED BEER BUTT CHICKEN RECIPE - PINKWHEN
2020-02-27 Light your grill and heat up to 375 degrees. To make the rub, grab a small bowl and combine the salt and pepper, brown sugar, garlic powder onion powder, cayenne, savory, paprika, and dried mustard. Rinse the chicken and then dry thoroughly. Add the rub all over the inside and outside of the chicken.
From pinkwhen.com


BEER CAN CHICKEN RECIPE | JAMIE OLIVER RECIPES
Method. I first roasted chicken like this when I visited the US – the steam from the beer creates the most amazingly juicy results. Preheat the oven to 200ºC/400ºF/gas 6. Remove the chicken from the fridge and leave aside to come up to room temperature. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the ...
From jamieoliver.com


OVEN BAKED LIME CHICKEN - NEILS HEALTHY MEALS
2018-08-07 Instructions. Combine olive oil, lime juice, chili powder, garlic, salt and pepper in a medium sized mixing bowl. Add the chicken to the marinade, toss to coat and marinate for at least 2 hours or overnight. Place a baking tray on the centre shelf of …
From neilshealthymeals.com


BEER AND LIME CHICKEN RECIPE - THE TIMES GROUP
2021-08-06 Step 1 Wash and clean the chicken. Wash and clean the chicken, cut them into desired pieces and pat dry. Next, take a bowl and add beer, lime juice, honey, garlic, salt, paprika, pepper and cilantro.
From recipes.timesofindia.com


PERUVIAN GARLIC-LIME ROASTED CHICKEN - WHAT A GIRL EATS
2019-08-06 Adjust oven rack to lowest position and heat oven to 325 degrees F. Place vertical roaster or can of beer in a baking pan. Slide chicken onto vertical roaster or beer can. Roast until skin just begins to turn golden and instant-read thermometer inserted into thickest part of the breast registers 140 degrees F., 45 to 55 minutes.
From whatagirleats.com


OVEN BAKED BEER BUTT CHICKEN - BEEYONDCEREAL
2020-06-14 Lower your oven rack and preheat the oven to 350 degrees F. Pat your whole chicken dry with a paper towel so that the seasonings stick better. Remove any internal organs if your bird came with them. Trim up the skin around the opening on the bottom if needed.
From beeyondcereal.com


THAI LIME ROAST CHICKEN - THE360REPORT.COM
2022-06-10 Preheat oven to 350 F. Empty cavity of the chicken, rinse and pat dry. Place chicken in a deep roasting pan or casserole dish with a lid, or foil for cover. Place marinade/sauce ingredients in a saucepan and stir over medium-high heat until it reaches a light boil and sugar dissolves.
From the360report.com


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