Best Peruvian Style Beer Can Chicken Recipes
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 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.
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