Peruvian Style Beer Can Roast Chicken

    2 hours 45 minutes

    A Peruvian-inspired spice paste of cumin, paprika and other seasonings is the key to a grilled beer-can chicken's crispy skin and moist, flavoursome meat.

    4 people made this

    Serves: 6 

    • 1 1/2 teaspoons salt
    • 2 litres water
    • 1 lime, juiced
    • 1.5kg whole chicken
    • 1 tablespoon vinegar
    • 1 tablespoon ground cumin
    • 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 (375ml) can beer

    Preparation:15min  ›  Cook:1hour30min  ›  Extra time:1hour chilling  ›  Ready in:2hours45min 

    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 hooded barbecue on medium heat; a grill thermometer should read 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 75 degrees C, about 1 1/2 hours. Let the chicken rest for 5 minutes before slicing.

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    Reviews in English (46)


    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!!  -  30 Aug 2012  (Review from Allrecipes USA and Canada)


    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.  -  28 Jul 2012  (Review from Allrecipes USA and Canada)


    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  -  11 Aug 2012  (Review from Allrecipes USA and Canada)