Looking for a simple main for your next camping dinner? Look no further than this easy Dutch oven Lemon Chicken with Thyme and butter, absolutely delicious.
Sittin’ Chicken is injected with an herbed butter, coated in seasoning, and cooked until moist and tender in a beer and apple juice combination. This is the perfect combination of flavors: both spiced and sweet.
If you don’t eat the whole chicken in one sitting (which is unlikely), this makes for great leftovers. Try piling slices of chicken on a sandwich, topped with melted cheese and sauerkraut.
Meat injectors are a worthy tool to have in your arsenal: their sharp needles can puncture any meat or poultry, and help to enrich the dish with intense flavors. This helps your food maintain moisture during the long (and often drying) cooking process.
1 whole chicken
1 cup unsalted butter
2 tablespoons garlic powder
2 tablespoons onion powder
1/4 cup BBQ rub
1/2 cup honey
1 can of your favorite beer
1/2 cup unfiltered apple juice
1 apple, sliced thin
1/2 cup poultry seasoning
Rinse the chicken and pat dry with paper towels.
Heat the grill to 350 degrees F (176 degrees C) and set up for indirect cooking.
Melt the butter in a saucepan over medium-low heat. Add garlic powder, onion powder, BBQ rub, and honey. Stir and cook until it is liquid.
Inject the butter mixture under the skin of the chicken, front and back.
In a ceramic stand, add the beer, apple juice, apple slices, and any remaining butter mix.
Cover the chicken evenly in the poultry seasoning.
Place the chicken on the stand and cook for about 1 1/2 hours until the internal temperature of the breasts are 160 degrees F (71 degrees C) and the thighs are 180 degrees F (82 degrees C).
Remove from the grill and let rest for 15 minutes before slicing.