- 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
- 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.
03/29/2017
recipepes.com
Peruvian Style Beer Can Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
