Peruvian Style Beer Can Chicken Recipes

PERUVIAN CHICKEN

Peruvian Chicken image

Provided by Food Network

Time P1DT1h20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 tablespoon chopped fresh rosemary
1 tablespoon ground cumin
3 cloves garlic
3 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon fresh oregano
Juice of 1/2 lime
1 tablespoon hoisin sauce
1 bottle beer (lager)
1/2 tablespoon salt
1 tablespoon freshly ground black pepper
One 3- to 4-pound chicken

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.

PERUVIAN STYLE BEER CAN CHICKEN

Peruvian Style Beer Can Chicken image

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.

Provided by ricfera

Categories Peruvian Recipes

Time 3h

Yield 6

Number Of Ingredients 15

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

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.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 3.6 g, Cholesterol 96.9 mg, Fat 18.7 g, Fiber 0.8 g, Protein 31.3 g, SaturatedFat 5 g, Sodium 1125 mg, Sugar 0.4 g

PERUVIAN STYLE OVEN ROASTED CHICKEN

Peruvian Style Oven Roasted Chicken image

This is awesome served with the Aji Verde Sauce......I found a stand that allows you to cook the chicken upright. It is used for making beer can chicken, however I soak wood chips in water for an hour and place them in the center of the stand instead of the beer can. This gives the chicken more of a rotisserie style finish and comes out tasting even better.

Provided by David04

Categories Chicken Thigh & Leg

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 lbs whole chickens
4 tablespoons white vinegar
3 tablespoons white wine
3 tablespoons canola oil
2 1/2 tablespoons garlic powder
2 tablespoons paprika
1 1/2 tablespoons cumin
salt and pepper
1 tablespoon lemon juice
1 quart cold water

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.

Nutrition Facts : Calories 387.3, Fat 29, SaturatedFat 7.1, Cholesterol 107, Sodium 105.8, Carbohydrate 3.7, Fiber 1, Sugar 1, Protein 26

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