Skip to main content New<> this month
Get the Allrecipes magazine

Peruvian Style Beer Can Chicken

Rated as 4.8 out of 5 Stars

"Inspired by the Peruvian rotisserie chicken, this recipe combines 'pollo a la brasa' seasoning with the beer can cooking technique. The goal is to produce a tasty chicken with a crispy exterior and juicy interior. Serve it with fries and the salad of your choice."
Added to shopping list. Go to shopping list.


3 h servings 320
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. Dissolve 1 1/2 teaspoons salt in water in a large bowl and stir in lime juice. Soak chicken in the mixture for 10 minutes; rinse and pat chicken dry with paper towels. Pierce the chicken all over with a fork to make many tiny holes.
  2. Stir vinegar, cumin, olive oil, oregano, rosemary, paprika, garlic powder, 1 teaspoon salt, soy sauce, and black pepper in a small bowl; mix in enough beer to form a paste, about 2 tablespoons. Retain remaining beer in the can.
  3. Rub spice paste all over the chicken, beneath the skin, and inside cavity; refrigerate for 1 hour.
  4. Preheat grill for medium heat; a grill thermometer should read 350 degrees F (175 degrees C) with the lid closed.
  5. Sit the chicken upright on the partially-filled can of beer and extend drumsticks to the grill surface to form a tripod shape to hold up the chicken.
  6. Grill chicken with the lid closed until the skin is brown and crisp and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads 170 degrees F (75 degrees C), about 1 1/2 hours. Let the chicken rest for 5 minutes before slicing.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 320 calories; 18.7 3.6 31.3 97 1125 Full nutrition

Explore more


Read all reviews 48
  1. 60 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Picture does this chicken no justice.... this is soooo good!!! My hubby and I LOVED it!! I soaked it in the water mixture for 2 hours + left in the fridge for 2 hours.... AMAZING. I will defin...

Most helpful critical review

The chicken was, indeed,moist, but the flavor was bland. I followed the recipe without changing any ingredients, even marinating the bird twice as long as recommended. This one just didn't deliv...

Most helpful
Most positive
Least positive

Picture does this chicken no justice.... this is soooo good!!! My hubby and I LOVED it!! I soaked it in the water mixture for 2 hours + left in the fridge for 2 hours.... AMAZING. I will defin...

I tried this with the addition of hickory chips to give it an extra savory flavor. Excellent look and flavor. The skin was crispy and the meat moist.

The recipe calls for 1/2 can of beer. That is what I would use for the marinade instead of the 2 tbsp in step 2. It does not need to be a paste. Then, leave the chicken marinating in your refrig...

Outstanding! I made this exactly as written. Wouldn't change a thing. THIS is the way beer can chicken should ALWAYS be made! From this point on, it will be in my house! Ridiculous! Update....

this came out wonderful.. bf nearly devoured the entire bird.. had to use lemon b/c we didn't have any limes.. ty for this uber good recipe.. it really deserves more stars imo :)

I made this last night for my husband. We both LOVED it. The only change I made was that I cooked in the oven. I started it at 475 degrees for 15 minutes and then finished it at 375 degrees. ...

This is our family favorite. Rich flavor, and great spice. This is better than most chicken places chicken. I do typically brine for 2+ hours, and then rub and marinate for 2+ hours. So much bet...

Excellent! I love Peruvian style chicken and this hit the mark. The ingredients as listed were perfect as was the lime water wash. I didn’t cook a beer can chicken, rather I direct grilled a cut...

We loved this recipe. It was extremely flavorful - great mix of spices. The next time I make it, I will leave it in the brine longer than 15 minutes to make it even juicier. Thanks!