Peruvian Style Beer Can Chicken recipe
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Ingredients
- 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
Nutrition Info
- 320.3 caloriescarbohydrate: 3.6 gcholesterol: 96.9 mgfat: 18.7 gfiber: 0.8 gprotein: 31.3 gsaturatedFat: 5 gservingSize: -sodium: 1125 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Peruvian Style Beer Can Chicken
Directions
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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.
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.
Rub spice paste all over the chicken, beneath the skin, and inside cavity, refrigerate for 1 hour.
Preheat grill for medium heat, a grill thermometer should read 350 degrees F (175 degrees C) with the lid closed.
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.
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.