Peruvian Style Beer Can Chicken Food
PERUVIAN CHICKEN
Provided by Food Network
Categories main-dish
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.
PERUVIAN STYLE OVEN ROASTED CHICKEN
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
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
PERUVIAN STYLE BEER CAN CHICKEN
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
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
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