Roasted Beer Butt Lime Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 10, 2012
it was ok - too lime-y, i thought.
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Cooking Level: Expert

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Photo by Molly
Reviewed: Aug. 2, 2012
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.
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Photo by Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA
Living In: Fort Wayne, Indiana, USA
Photo by Baking Nana
Reviewed: Aug. 1, 2012
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.
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Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA
Reviewed: Jun. 17, 2012
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.
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