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A Better Beer Can Chicken

🇺🇸 United States

Servings: 4 servings Total: 1 hour (plus marinating)

Ingredients

  • 1 small bunch cilantro, coarsely chopped
  • 4 lb chicken thighs, drumsticks, wings, and/or boneless skin-on 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 black 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 to taste
  • 1 tsp sugar
  • Vegetable oil, for the grill

Steps

  1. In a large bowl, whisk together the beer, 1 cup lime juice, orange juice, salt, garlic powder, smoked paprika, cumin, and pepper.
  2. Add the chicken pieces, toss to coat evenly, cover, and refrigerate to marinate for at least 2 hours, or overnight.
  3. Prepare a grill for indirect heat and oil the grates.
  4. Remove the chicken from the marinade, pat dry, and grill over indirect heat, turning occasionally, until the skin is crisp and the chicken is cooked through, about 45–60 minutes.
  5. While the chicken cooks, make the chimichurri: in a bowl, combine the red onion, garlic, Fresno chile, olive oil, chopped cilantro, remaining ½ cup lime juice, salt, and sugar. Let sit at room temperature to meld flavors.
  6. Serve the grilled chicken topped with the chimichurri sauce.

Notes

This recipe swaps the traditional beer-can method for a beer-based marinade, finished with a bright cilantro-lime chimichurri.

Source: www.epicurious.com