Carlos Lieja

4 Photos
Select File

Validate Cancel

Beer Can Chicken

50 mins
50 mins
Super List
Upload a picture
To print
Roasted drunk chicken, or beer can chicken are some of the names used for this traditional Monterrey dish. Prepared with beer and a mustard marinade, paprika, pepper, cumin, garlic salt and other spices. It is prepared with beer and a mustard marinade, paprika, pepper, cumin, garlic salt and other spices. The way to cook this chicken and what makes it so famous, is that in order to keep the chicken upright the beer can is partially filled and inserted into it. In this way, with the slow cooking in the oven or on the grill, it makes the beer evaporate and impregnates the meat, giving it moisture and exquisite flavor. While is cooking, potatoes and peppers are added to enhance the flavor and are the perfect garnish for this delicious and juicy beer can chicken. There are many ways to cook this chicken; customize your recipe and find the best way to prepare it.
Learn more about Carlos Lieja


8 portions
  • 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 vinegar, for the marinade
  • 1 tablespoon black pepper, for the marinade
  • 2 tablespoons 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 whole chicken, 2.5 to 3 kilos approximately
  • 2 serrano peppers, 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 segments and blanched
  • 6 chili peppers, cut in quarters
  • 1/2 cups olive oil
  • to taste fresh oregano


Preheat the oven to 200 ° C. (392 °F)
For the marinade: mix the paprika, with the mustard, garlic, vinegar, pepper, oil, orange juice, onion powder, cumin and salt. With a small brush, cover the chicken with the marinade and marinate for about an hour.
Meanwhile, cover the beer with the chili, the tomato, add the garlic and onion into the beer can.
On an iron skillet or a tray, place the beer and place the chicken on the beer, place the potatoes and chilies around, cover with olive oil and salt to your taste, bake for 40 minutes to 1 hour, constantly varnishing the chicken to brown and have a lot of color.
Remove from the oven and cut the chicken served with potatoes and enjoy.


Serve a piece of chicken served with potatoes and chiles.


Constantly varnish the chicken and you can add a little butter or honey to make it very crunchy.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (27)
Natalia Rivas
30/06/2020 23:09:30
Me super encantó hacer esta receta, a todos les gustó
Jacsive Campos
27/04/2019 23:51:08
Es más tiempo de lo que dice para conserse bien
Cony Noguchi
27/02/2019 09:49:33
Es mas tiempo de lo marcado para cocerse
Ara Aparicio
10/02/2019 09:28:43
Beatriz Orozco
08/02/2019 17:17:55
Me super encanto riquisimo
see more

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.


Cauliflower Mac and Cheese


Delicious Baked Potatoes


Gelatin Ice Cream