Reviewed: Nov. 5, 2009

I liked this recipe, but am only giving it three stars because had to add seasoning. Going on other reviews that stated it's blandness, I decided to add a rub of 1 T. chili powder, 1 t. cumin, 1/2 t. of turmric...made into thick paste with lime juice and a wee bit of olive oil....rubbed on chicken about 6 hours before baking. Used Bud with lime, thought that might boost up the lime flavor, sadly can't say it did, and gave the bird a good hosing with lime juice and put the halves in the cavity. The flavors from the rub were great, but even with the Bud Lime beer, I couldn't taste the lime. The breast meat was so tender and juicy...yum. Next time I am going to do it the same, except maybe try adding some lime zest to the rub...see if that helps infusing the lime flavor.

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PAMELA60

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Reviewed: Oct. 18, 2009

First off, I am learning to be a better cook. I have followed allrecipes before and they have been excellent until this... The temperatures weren't accurate, flavors bland. Unfortunately I am unable to improvise enough to compensate for the lack of instruction.

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timg

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Reviewed: Oct. 12, 2009

used Sprite. still yum!

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aheitman

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Reviewed: Oct. 8, 2009

very easy...doesn't make what beer (i've tried several ones). I seasoned it with some cumin, basil, salt, & pepper. My husband who doesn't like white meat thought it was very juicy.

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WYGONG

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Reviewed: Jul. 21, 2009

used Corona for the beer as it was all I had on hand; I loved the image of the bird with a can shoved up its rear end, was wicked funny. Suprisingly moist, good flavors, didn't really brown much though...must work on that. The limes in the body cavity really add a bit of a kick to the chicken flavor!

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SUEHOWIE

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 4, 2009

Very Good! However, it took longer then expected. Very, very moist after it was cooked. Husband added his own spices, and turned out well seasoned. Would make again.

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Ginette

Cooking Level: Intermediate

Living In: Youngsville, Louisiana, USA

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Reviewed: May 9, 2009

Like some of the other reviewers I too added and changed the spices to my familys taste. Also did two chickens at the same time, useing the 20 min a pound rule. Not total weight of two chickens but the weight of the heavest bird. I also always use a meat thermometer. Don't skimp on the price get a good one. I'm not into the "high teck" kind just a really good themomerer. The best advise my grandmother ever gave me was to buy good equipment for the kitchen. Save up if you have to baby, but get the good stuff it's your family were talking about. Mine came out fall off the bone tender and juicy. I used extra stout dark beer from a bottle, washed out two soda cans and split the beer between the two followed the recipe adding a little more spice and lime juice and some garlic cloves to the beer. Thank you LAQUINNA for the oven recipe as I'm not much of a grillen gall.

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robograndma

Home Town: Pensacola, Florida, USA

Living In: Meridian, Mississippi, USA

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Reviewed: May 5, 2009

I followed the directions perfectly and my chicken didn't taste anymore like lime than it did when it started out :(

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JEDIRACHAEL

Cooking Level: Intermediate

Living In: Hazel Green, Alabama, USA

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Reviewed: Mar. 24, 2009

I have tried this two ways and I find it better on the grill. I stuff the beer can with garlic and rosemary and then stuff either an onion or lemon in the neck of the chicken. I also wet down some wood chips and place those on top of the coals. Put one piece of foil under the chicken so not to burn the little wings. Spray the outside with either butter or oil about half way through grilling it. Takes about an hour for a 4 to 5lb chicken and once the internal temp. is about 165 to 170, take beer can out of it, lay it down in a pan, cover it with foil for about 15 Min and then cut away. Always juicy and taste great! Hint...don't leave the vents open on the charcoal grill...just let it smoke up...too much air will kill the coals and

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Angelin72

Cooking Level: Expert

Home Town: Bedford, Virginia, USA

Living In: Mathews, Virginia, USA

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Reviewed: Feb. 15, 2009

just made this chicken for the first time. we used an apricot beer, which gave a really nice flavor to the chicken. i also added some garlic, lime juice and maple syrup to the beer, and stuff the chicken with 2 limes. it took longer to cook, maybe 2 hours, but our chicken was pretty big. delicious.

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tobie

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Reviewed: Jan. 29, 2009

I have been making "buzzed bird" for years, but this is the best. I didn't have limes, so I used lemons. My son suggested next time (you bet there will be!) to use both. Since I used lemons, I seasoned with lemon pepper. I guess that makes it Beer Roasted Lemon Chicken huh. At any rate, this is chicken!

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Texasfern

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 16, 2009

Tender and juicy with crispy skin. I didn't have a lime so I used an orange. Also plugged the top with a slice of orange. I was actually able to carve the bird right off the can. Very moist! I will be making this often and trying others suggested variations. This technique is definatly the way to cook a whole chicken.

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Duniel

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

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Reviewed: Jan. 4, 2009

I've done many beer can chickens on the Weber but never thought about doing it in the oven! Upped the oven temp to 400 and used a Penzey's spice mix - Turkish - it was absolutely delicious.

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kem44

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Reviewed: Jan. 4, 2009

I give this recipe 3 stars only because it wasn't outstanding. The chicken was very moist, but a whole baked chicken always comes out moist. No one could detect any lime flavoring. It was simply good, moist chicken...period.

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Charlee

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Reviewed: Dec. 28, 2008

This is one of my favorite recipes to make during the summer. My oldest gets a real kick out of helping his Dad BBQ a chicken on top of a beer can. I throw on some foil covered onions (with butter and a beef bouillion cube) to serve with it. It's like eatin' all high class, only you aren't. TIP: I add rosemary and garlic to the beer can before adding the chicken. Makes it even better.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 9, 2008

One word: amazing!

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Kristina

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Pensacola, Florida, USA

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Reviewed: Oct. 15, 2008

Fantastic!!! We usualy do (Beer In The Rear) chicken on the barbee. Never tried it with lime. We drink 1/2 of the beer then add our spices to the can, rub the chicken with more spices. Then put the bird on the can. Then stuff a piece of onion in the neck hole to keep the steam in the bird. cook for 2 hrs. or till temp is 190 deg.

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Meggan

Home Town: Wenatchee, Washington, USA

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Reviewed: Oct. 3, 2008

This a family favorite..I usually use a can of gingerale instead of beer which complments the lime flavor incredibly and I always make 2 chickens so we have leftovers over the next few days. I also love to use a yummy Montreal Steak spice rub on the chicken after I squeeze the lime juice on. We like the skin to be extra savory and a little crispy. The drippings from the chicken with the lime juice, the spice rub, and steamed gingerale makes the most amazing flavorful gravy that goes great with garlic mashed potatoes. I just add a little flour to the drippings about a 1/4 c. (if there's not quite enough drippings I just add a little oil so there's something for the flour to absorb) and then add about 1/2 a liter of chicken stock...mmmm yummy!! The best chicken dinner ever!!!

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leanboy70

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Reviewed: Sep. 28, 2008

AMAZING!!! No matter what seasonings you use, the beer and lime are awsome complements to it. No need to carve the bird, the chicken literally falls apart. This is a family favorite, even to those who don't like lime.

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Jane

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 27, 2008

This came out really tender and juicy

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Nicole

Cooking Level: Intermediate

Home Town: Hermiston, Oregon, USA

Living In: Davenport, Washington, USA

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Beer Roasted Lime Chicken

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