Course: Main
Beer Butt Chicken with Lime and Spices
Phil says: The goal is to get the lime slices and butter spice mix under the chicken skin.
Source
Phil Crowell & Mike Hogan
Ingredients
| 2 tbl | brown sugar |
| 1½ tsp | salt |
| 1½ tsp | pepper |
| 1 tsp | paprika |
| 1 tsp | garlic powder |
| ½ tsp | onion powder |
| ⅛ tsp | chili powder |
| 2 | limes |
| 2 tbl | soft butter |
| 1 | chicken |
| 1 | can of beer |
Bust Out
| 2 | small bowl |
Steps
- Slice the limes to about ⅛ inch thick. You'll need 10 - 12 slices.
- In a small bowl mix the dry ingredients.
- Put the soft butter in the other small bowl; mix it with about half of the spice mix.
- Rinse the chicken and pat completely dry with paper towels.
- Use 2 lime slices at a time and think of an Oreo cookie. Put about ½ teaspoon of butter mix between the lime slices and gently squeeze to make an Oreo cookie. Remove 1 lime slice, so you have an open face Oreo. Repeat till all the lime slices have butter on top.
- Freeze the butter topped lime slices for about ½ hour.
- Shove the lime slices under the chicken skin with the butter toward the meat.
- Put the chicken on the stand with the can of beer.
- Shove ½ a lime, or an onion, or potato, or whatever, into the neck cavity to hold in the beer steam.
- Roast at 350 till done, 1.5 or 2 hours.
Dry ingredients: brown sugar, salt, pepper, paprika, garlic powder, onion powder, chili powder