Beer butt oven roasted dill lemon/lime chicken
- 1 3-4 lb whole chicken
- 1 tbsp each of dried dill, onion powder, garlic powder, parsley and paprika
- 2 tbsp brown sugar
- 2 tbsp lemon or lime juice
- 1 tsp salt
- 1 can of your favorite beer or soda
- 1 whole lemon or lime
- 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 375F.
- I use a cooking thermometer and bake chicken until reaches a temperature of 180F.
- If the skin starts to brown too quickly.
- Place a piece of tin foil loosely over the top
chicken, dill, brown sugar, lemon, salt, soda, lemon
Taken from cookpad.com/us/recipes/364851-beer-butt-oven-roasted-dill-lemonlime-chicken (may not work)