Peruvian Style Beer Can Chicken

4.8
(70)
54 Reviews
25 Photos

Inspired by the Peruvian rotisserie chicken, this recipe combines 'pollo a la brasa' seasoning with the beer can cooking technique. The goal is to produce a tasty chicken with a crispy exterior and juicy interior. Serve it with fries and the salad of your choice.

Submitted by ricfera
Published on April 3, 2019
25
25
25
25
Prep Time:
15 mins
Cook Time:
1 hr 30 mins
Additional Time:
1 hr 15 mins
Total Time:
3 hrs
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 6 servings

  • 1 ½ teaspoons salt

  • 2 quarts water

  • 1 lime, juiced

  • 1 (3 pound) whole chicken

  • 1 tablespoon vinegar

  • 1 tablespoon ground cumin

  • 1 ½ teaspoons olive oil

  • 1 ½ teaspoons dried oregano

  • 1 ½ teaspoons dried rosemary

  • 1 ½ teaspoons paprika

  • 1 ½ teaspoons garlic powder

  • 1 teaspoon salt

  • 1 teaspoon soy sauce

  • 1 teaspoon ground black pepper

  • ½ (12 ounce) can beer

Directions

  1. Dissolve 1 1/2 teaspoons salt in water in a large bowl and stir in lime juice. Soak chicken in the mixture for 10 minutes; rinse and pat chicken dry with paper towels. Pierce the chicken all over with a fork to make many tiny holes.

  2. Stir vinegar, cumin, olive oil, oregano, rosemary, paprika, garlic powder, 1 teaspoon salt, soy sauce, and black pepper in a small bowl; mix in enough beer to form a paste, about 2 tablespoons. Retain remaining beer in the can.

  3. Rub spice paste all over the chicken, beneath the skin, and inside cavity; refrigerate for 1 hour.

  4. Preheat grill for medium heat; a grill thermometer should read 350 degrees F (175 degrees C) with the lid closed.

  5. Sit the chicken upright on the partially-filled can of beer and extend drumsticks to the grill surface to form a tripod shape to hold up the chicken.

  6. Grill chicken with the lid closed until the skin is brown and crisp and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads 170 degrees F (75 degrees C), about 1 1/2 hours. Let the chicken rest for 5 minutes before slicing.

153 home cooks made it!

Nutrition Facts (per serving)

320 Calories
19g Fat
4g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 320
% Daily Value *
Total Fat 19g 24%
Saturated Fat 5g 25%
Cholesterol 97mg 32%
Sodium 1125mg 49%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 31g 63%
Vitamin C 3mg 3%
Calcium 49mg 4%
Iron 3mg 16%
Potassium 342mg 7%

* 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.