Peruvian Style Beer Can Chicken Recipe - Allrecipes.com
Peruvian Style Beer Can Chicken Recipe
  • READY IN 3 hr

Peruvian Style Beer Can Chicken

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 30 mins
  • READY IN

    3 hrs

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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Reviews More Reviews

Jul 28, 2012

I tried this with the addition of hickory chips to give it an extra savory flavor. Excellent look and flavor. The skin was crispy and the meat moist.

 
Aug 30, 2012

Picture does this chicken no justice.... this is soooo good!!! My hubby and I LOVED it!! I soaked it in the water mixture for 2 hours + left in the fridge for 2 hours.... AMAZING. I will definitely be making this multiple times! So juicy and good... plus making it on top two beer cans on the grill is just toooo fun!! :)

 

26 Ratings

Jul 10, 2014

The recipe calls for 1/2 can of beer. That is what I would use for the marinade instead of the 2 tbsp in step 2. It does not need to be a paste. Then, leave the chicken marinating in your refrigerator for a few hours -the more the better- or overnight, breast side down. And now I skip the lemon wash. Yesterday, I grilled a 4 lb. chicken at 400-425F for nearly 2 hours and it came out delicious and tender, and with a crispy skin. Update: I recently got a cheap rotisserie kit for my grill. Chicken comes out even better.

 
Aug 11, 2012

this came out wonderful.. bf nearly devoured the entire bird.. had to use lemon b/c we didn't have any limes.. ty for this uber good recipe.. it really deserves more stars imo :)

 
Aug 03, 2014

Outstanding! I made this exactly as written. Wouldn't change a thing. THIS is the way beer can chicken should ALWAYS be made! From this point on, it will be in my house! Ridiculous! Update... I made this again today. I had an 8 1/2 lb roaster which wasn't a good choice for putting on the grill/beer can. I, instead did everything the recipe called for BUT I put it into a cooking bag and roasted it in the oven. I got the EXACT same results! I thought that the skin would not be crispy, but it was! Sooooo, if you don't have a grill, DEFINITELY try roasting it in the oven! Perfection!

 
Aug 05, 2012

We loved this recipe. It was extremely flavorful - great mix of spices. The next time I make it, I will leave it in the brine longer than 15 minutes to make it even juicier. Thanks!

 
Jun 24, 2013

Excellent! I love Peruvian style chicken and this hit the mark. The ingredients as listed were perfect as was the lime water wash. I didn’t cook a beer can chicken, rather I direct grilled a cut up chicken on the grill after marinating the chicken as described in the recipe. DO NOT skip the lime water wash step because I think that it moistens and tenderizes the chicken. For the person that said that the marinade didn't penetrate the meat very much - pierce the meat thoroughly with one of those needle style meat tenderizers such as a 24 pin meat tenderizer tool, I have the Deni brand. I grilled it over mesquite coal of which added another dimension of flavor. Thanks ricfera for sharing this recipe!

 
Sep 16, 2012

Flavor doesn't get into the meat enough. The skin, however, is to die for. Maybe I'll just go psycho on it next time and put a lot more holes into the chicken. Very tender meat.

 

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Nutrition

  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 3.6 g
  • 1%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 1125 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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