Beer-Can Chicken

Carlos Lieja
Drunken roasted chicken, beer chicken, or chicken sitting on a can are some of the most common names for this traditional dish from Monterrey. It is prepared with beer and a marinade of mustard, paprika, pepper, cumin, garlic salt, among other spices. The way to cook this chicken, which makes it so famous, is that to keep the chicken upright, a partially filled beer can is inserted into it. This way, with slow cooking in the oven or grill, the beer evaporates and infuses the meat, giving it moisture and flavor. During cooking, potatoes and chilies are added, which provide flavor and are the perfect side dish for this delicious and juicy beer-can chicken. There are many ways to cook this chicken; personalize the recipe and find the method you like best to prepare it.
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Ingredients
8
Servings
  • 1/4 cups paprika, for the marinade
  • 1/4 cups mustard, for the marinade
  • 2 tablespoons garlic, finely chopped, for the marinade
  • 1/2 tablespoons apple cider vinegar, for the marinade
  • 1 tablespoon pepper, for the marinade
  • 2 tablespoons vegetable oil, for the marinade
  • 1/2 cups orange juice, for the marinade
  • 2 tablespoons onion powder, for the marinade
  • 1 tablespoon cumin, for the marinade
  • 3 tablespoons salt, for the marinade
  • 1 chicken, about 2.5 to 3 kilos
  • 2 serrano chiles, chopped for the beer
  • 1 clove garlic, for the beer
  • 1/4 onions, chopped, for the beer
  • 1 can beer, (355 ml)
  • 4 potatoes, cut into wedges and blanched
  • 6 chiles, cut into quarters
  • 1/2 cups olive oil
  • fresh oregano
Preparation
50 mins
50 mins
Medium
  • Preheat the oven to 200° C.
  • For the marinade: mix the paprika with the mustard, garlic, vinegar, pepper, oil, orange juice, onion powder, cumin, and salt. With the help of a brush, cover the chicken with the marinade and marinate for about an hour.
  • Meanwhile, cover the beer with the chili, the tomato, and place the garlic and onion into the can.
  • On an iron skillet or tray, place the beer and put the chicken over the beer, place the potatoes and chilies around, cover with olive oil and salt to your liking, bake for 40 minutes to 1 hour, constantly basting the chicken so it browns and has a lot of color.
  • Remove from the oven and cut the chicken, serve with potatoes and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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