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Beer Infused Whole Roasted Chicken

When making a whole chicken, it’ll take on pretty much every flavor you surround it with – that’s the great thing about it. Whether it’s a winter comfort food with potatoes, carrots, and rosemary, or an herbal-infused remoulade, you can impart whatever flavor you’d like on a chicken. Beer can chicken comes to mind when I think of summer grilling season. The beer keeps it consistently moist while roasting. We took it one step further by infusing the beer with chilis, which lends a subtle spiciness to the finished product.

I coated the chicken with a blend of spices based on what I had on hand. Anything slightly smokey and slightly spicy will do. Adding lime zest will add a citrus punch to the skin, and it complements the Mexican beer.

Normally when I make beer can chicken I do it on the grill, but it totally works to do it in the oven (which is what I did this time around). It’s one way to bring the outdoors inside 😉




1 4-5 lb. organic chicken

Juice of 1 lime (about 2 tablespoons)

4-6 dried chilis

4 tablespoons of your favorite spice blend (I use a mix of chili powder, jerk rub, and smoked paprika)

Zested lime, to be added to the rub

1 12 oz. can of light beer (I use Tecate), with a couple sips taken out to make room for chilis 🙂

About 4 pats of butter, for under the chicken skin

Extra virgin olive oil


  1. Preheat oven to 425 degrees.
  2. Prep the infused beer: add chilis and lime juice to beer can. Be sure to keep the beer in the can – don’t pour out! Set the can aside.
  3. Prep the chicken. Wash it and dry very well so skin can crisp up. Then slip pats of butter under chicken skin, rub skin with olive oil, and cover the chicken in the rub. Season with salt and pepper.
  4. Roast chicken for 60 minutes, or until juices run clear between leg and thigh when cut, and internal temperature is 165 degrees.


Satisfy your senses,
Amanda (follow me on Twitter!)

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