Roasted Beer Butt Lime Chicken

Roasted Beer Butt Lime Chicken

Silver Hamlin 0

"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."

Ingredients 2 h 10 m {{adjustedServings}} servings 513 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 513 kcal
  • 26%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 74.4 g
  • 149%
  • Cholesterol:
  • 227 mg
  • 76%
  • Sodium:
  • 573 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Rinse the chicken, inside and out, and pat skin dry with paper towels.
  2. 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.
  3. 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.
  4. 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.
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Reviews 5

  1. 5 Ratings


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. My family all loved it. I gave it 4 stars instead of 5 because of my substitutions - I didn't feel it was fair for me to rate the recipe based on my substitutions, but we all thought it was delicious. We have no small children - the youngest at home is almost 21, so everyone eating this were all adults. I'll make it again but next time I'm going to use half a peach in the neck and use all water. For my oven 90 minutes was long enough to cook the chicken.

Baking Nana

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 it up. The potato was as tasty as the chicken.


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 about 1 1/2 hours at medium temp to cook on the grill. The chicken was very moist with a faint hint of lime. I served this with 'Summertime Tomato Salad' and 'Hot Ponderosas!' both AR recipes. Dinner was enjoyed by all.