Time P1DT1h20m Yield 4 servings Number Of Ingredients 12 Steps:
Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours. Preheat the oven to 400 degrees F. Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving.
Time 3h Yield 6 Number Of Ingredients 15 Steps:
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.
More about “peruvian style beer can chicken recipes”
Time 1h20m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well and form a paste. Add lemon juice to cold water. Clean chicken of any loose fat. Use the lemon water to wash chicken. Coat the chicken completely with spice paste, rubbing into every surface. Rub the paste under the skin as much as possible. Place the chicken in refrigerator for at least 2 hours. Preheat the oven to 425°F Tuck the wings under the back, cross the legs, and tie with kitchen twine. Place the chicken, breast side down, in a roasting pan and roast 35 to 40 minutes, until the back is golden brown. Flip the chicken over. Cut the string and to open up the legs. Baste the chicken with the drippings and roast 20 to 25 minutes more, until the whole chicken is golden brown. Let rest for 10 minutes before carving.
