Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Beer Can Chicken
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- Level: Intermediate
- Total: 3 hr (includes marinating time)
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 847
- Total Fat
- 51 g
- Saturated Fat
- 14 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 20 g
- Protein
- 60 g
- Cholesterol
- 231 mg
- Sodium
- 1985 mg
This showstopping beer can chicken borrows flavor notes from a traditional al pastor, including an easy spice rub with guajillo chile powder, cumin and cloves. The beer in the can helps keep the chicken juicy while grilling and we also baste the skin with an al pastor-inspired sauce that includes pureed pineapple, achiote paste and beer. The result is fall-off-the-bone tender barbecued chicken that pairs perfectly with a zesty pineapple-tomato salsa — and an ice-cold beer.
- Level: Intermediate
- Total: 3 hr (includes marinating time)
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 847
- Total Fat
- 51 g
- Saturated Fat
- 14 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 20 g
- Protein
- 60 g
- Cholesterol
- 231 mg
- Sodium
- 1985 mg
Ingredients
Chicken:
Sauce:
Pineapple-Tomato Salsa:
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Directions
- For the chicken: Combine the chile powder, cumin, oregano, garlic powder, cloves and 1 teaspoon salt in a small bowl. Rub the spice mixture all over the outside of the chicken and sprinkle a little in the cavity. Let sit at room temperature for 1 hour or refrigerate up to overnight.
- Prepare a grill for medium indirect heat (350 to 375 degrees F). For a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill. Fold a double thickness of aluminum foil to about 10 inches square and place in the center of the indirect heat (or use a disposable aluminum pan).
- Pour 1/2 cup of the beer into a liquid measuring cup; reserve for the sauce. Fit the chicken cavity over the beer can (with the remaining beer) so the chicken sits upright. Place on the foil on the grill and cover the grill. Cook the chicken for 1 hour.
- For the sauce: Meanwhile, cut the flesh from the pineapple. Coarsely chop 1 cup and transfer to a blender for the sauce; set aside. Cube the remaining pineapple, transfer to a medium bowl and reserve for the salsa (about 1 1/2 cups).
- Melt the achiote paste in a small skillet over low heat, adding 1 to 2 tablespoons water if it is too thick to melt (different brands have different textures). Add the garlic and cook until sizzling, about 1 minute. Pour in the reserved 1/2 cup beer. Cook until reduced by half, about 2 minutes. Stir in the cumin, oregano, cloves and 1/2 teaspoon salt and remove from the heat. Transfer to the blender with the chopped pineapple and add the vinegar and agave. Blend to make a smooth sauce about the consistency of barbecue sauce. Season with salt. You will have about 1 1/2 cups. Divide the sauce between 2 bowls, reserving 1 bowl for basting and 1 for serving.
- After 1 hour, brush the chicken with some of the basting sauce and re-cover the grill. Continue to cook, basting every 10 minutes, until the skin is deep golden brown and the chicken is cooked through and tender (an instant-read thermometer should read 165 degrees F in the thickest part of the thigh), 30 to 40 minutes more. Remove the chicken to a cutting board and let it rest for 10 minutes, then remove the beer can.
- For the pineapple-tomato salsa: While the chicken rests, add the lime juice, olive oil, tomatoes, jalapeño, red onion and 1 teaspoon salt to the bowl with the reserved pineapple cubes and toss until well combined. Add the cilantro and toss just to combine.
- Cut the chicken into pieces. Serve with the pineapple-tomato salsa and drizzle with the reserved sauce.
