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Roasted Beer Butt Lime Chicken

Silver Hamlin

"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."
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2 h 10 m servings 513 cals
Original recipe yields 5 servings (1 whole chicken)


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • 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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Read all reviews 5
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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. ...

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 ab...

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 ...

This recipe is absolutely perfect! I skipped the rosemary because I don't care for it, but otherwise prepared the recipe exactly as described. I have a beer can rack for grilling that I picked u...

it was ok - too lime-y, i thought.