A Better Beer Can Chicken
🇺🇸 United States · Texas BBQ
Ingredients
- 4 lb skin-on, bone-in chicken thighs, drumsticks, and/or wings and/or skin-on boneless breasts
- 2 (12 oz) bottles light beer (such as Pacifico)
- 1 cup fresh lime juice
- 1 cup fresh orange juice
- 2 Tbsp kosher salt
- 2 Tbsp garlic powder
- 2 Tbsp smoked paprika
- 1 Tbsp plus 1½ tsp ground cumin
- 1 Tbsp freshly ground pepper
- 1 small red onion, finely chopped
- 3 large garlic cloves, finely chopped
- 1 small Fresno chile, finely chopped
- ½ cup extra-virgin olive oil
- ½ cup finely chopped cilantro
- ½ cup fresh lime juice
- 2 tsp kosher salt, plus more
- 1 tsp sugar
- 1 small bunch cilantro, coarsely chopped, for garnish
- Vegetable oil, for grill
Steps
- In a large bowl or bag, combine beer, 1 cup lime juice, orange juice, salt, garlic powder, smoked paprika, cumin, and pepper.
- Add chicken pieces to the marinade, turning to coat. Cover and refrigerate for at least 2 hours or overnight.
- Remove chicken from marinade and pat dry; discard marinade.
- Prepare a grill for indirect medium-high heat and oil the grates.
- Grill chicken over indirect heat, turning occasionally, until skin is crisp and browned and chicken is cooked through, about 45 minutes to 1 hour.
- Meanwhile, make the chimichurri: combine red onion, garlic, Fresno chile, olive oil, ½ cup cilantro, ½ cup lime juice, salt, and sugar in a bowl. Let sit at room temperature to meld flavors.
- Transfer grilled chicken to a platter, spoon chimichurri over top, and garnish with coarsely chopped cilantro before serving.
Notes
Despite the name, this recipe skips the actual beer can grilling method in favor of a beer-based marinade, then finishes with a bright, spicy chimichurri sauce.
Source: www.bonappetit.com