Beer Can Peruvian Grilled Chicken from America’s Test Kitchen

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are less expensive and remain juicy when grilled.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: chicken broth

Non-alcoholic beer adds flavor without alcohol.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is often cheaper.

The night before grilling, prepare a marinade with beer, garlic, lime juice, soy sauce, salt, cumin, black pepper, and yellow mustard.

Separate the skin from the breast and legs of the chicken to get the marinade under the skin.

Pour about half of the marinade under the skin and the rest on top of the chicken.

Set the chicken breast side down in a bowl and refrigerate overnight.

In the morning, flip the chicken to allow the legs to soak in the marinade.

Prepare the charcoal grill by lighting briquettes and waiting for them to turn partially white.

Set a disposable pan in the middle of the grill and arrange the briquettes on both sides of the pan.

Place a foil packet with wood chips on top of one of the briquette piles and preheat the grill with the lid on.

Insert the beer can into the chicken and place it on a rack over the grill.

Monitor the chicken's temperature with a thermometer, rotating it every 15 minutes.

Check the temperature of the legs and breasts to ensure they reach safe cooking temperatures.

Let the chicken rest for 15 minutes before removing the beer can and carving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary