It’s the weekend before the big summer festivities. Canada Day is Friday and July 4th is the following Monday. Now that we are Canadians living in the United States we must celebrate both. So Sunday I spent the day decorating cookies for the occasions. I needed a dinner on that was easy and, of course, delicious. As I walked through the grocery story this morning I saw a roaster chicken. I had intended on making Rachel from Southern Fairytale's Crockpot Rosemary Citrus Chicken but left it too late so decided to switch it up and went with Rosemary Citrus Beer Butt Chicken. It tastes so much better than it sounds. No I’m serious and it’s kind of easy.
This is all you need:
- whole chicken
- lemon
- rosemary
- butter
- garlic
- salt & pepper
- favourite beer – if you wouldn’t drink it, don’t cook with it.
- beer or pop can
- roasting pan
- bbq preferred but the oven will do
- Turn on bbq, but only half of the number of burners available. Remember to remove the top warming grill or you won’t be able to close the lid. (I’ve done that before and then you have to remove it when everything is so freaking hot, GTs). Get the bbq to between 350 and 400 degrees.
- Take the chicken and salt and pepper and set aside. The chicken should be a room temp when it goes onto the bbq.
- In the empty can, if pop, add 3/4 of the way up beer. Add rosemary, juice of one lemon, half of garlic bulb.
- Insert lemon slices into chicken cavity, 1 tbsp butter and sprig of rosemary.
- Put the chicken over the can and place on a roasting pan. Add the rest of the beer, the other half of garlic and some more rosemary to the pan.
- Rub chicken with butter, salt and pepper.
- Place chicken on the side of bbq without heat for indirect cooking. Cook until done. Use standard cooking times for roasting a chicken. Mine was a 5 lb bird and took 90 mins.
- Take off bbq and remove from can. Let sit for 10minutes and serve!
- Enjoy, enjoy and wait, enjoy!!!
- Serve with favourite sides or cut up and add to a salad. Delicious!!!
Roasted chicken is always a fan favourite in our house. The beer keeps it so moist and the bbq gives it a really rich flavour (the butter helps!) You can switch up the flavour by changing the beer. The stronger the beer the stronger the flavour. Again, if you won’t drink the beer, don’t cook with it. If you aren’t a beer drinker, go with a lighter beer but not a light beer. Coors light, Michelob Ultra etc don’t work well. Red ales, lagers and stout are great! Today’s beer was Sam Adam’s Boston Lager, it’s not a great Canadian beer (I know, I’m a snob), but it’s a good one.
I say give this a go! You won’t be sorry :)
Rob gave me flowers tonight too, aren’t they pretty?
Thanks for looking!
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I've done chicken stuffed with orange slices, rosemary and garlic. It was good. I have yet to do beer can chicken on the grill and your recipe with the lemon instead of the oranges looks like a good one!
ReplyDeleteHow fun that you get to celebrate two countries birthdays in one week! Sweet you were given flowers...a little bouquet of happiness and sunshine :)
I have never made a beer butt chicken. I just need to try it. I have heard how great they are. I guess I need to put a whole chicken on the list. I think Summer Shandy with the lemons would make the chicken so tasty. Come on over and share at Hunk of Meat Monday.
ReplyDeleteThat sounds really tasty and moist. Thank you for the beer recommendations for this recipe.
ReplyDeleteLooks like after dunked in beer chicken is happy.Delicious. Thanks for sharing with Hearth and soul hop.
ReplyDelete