Peruvian Style Beer Can Chicken |
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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 6 |
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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. Ingredients:
1 1/2 teaspoons salt |
2 quarts water |
1 lime, juiced |
1 (3 pound) whole chicken |
1 tablespoon vinegar |
1 tablespoon ground cumin |
1 1/2 teaspoons olive oil |
1 1/2 teaspoons dried oregano |
1 1/2 teaspoons dried rosemary |
1 1/2 teaspoons paprika |
1 1/2 teaspoons garlic powder |
1 teaspoon salt |
1 teaspoon soy sauce |
1 teaspoon ground black pepper |
1/2 (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.
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