Peruvian Beer Can Chicken Recipe - Made with Tobago Keys Peruvian Gold Grilling Sauce from Peppers.com

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Ingredients:

• 1 1/2 teaspoons salt
• 2 quarts water
• 1 lime, juiced
• 1 (3 pound) whole chicken
• 1 tablespoon vinegar
• 1 tablespoon ground cumin
• 1 1/2 teaspoons olive oil
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried rosemary
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 1 teaspoon ground black pepper
• 1/2 (12 ounce) can beer
• 1 (12 ounce) bottle Tobago Keys Peruvian Gold Grilling Sauce (Click To BUY)

Directions:

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.
7. In the last 10 minutes of cooking brush chicken with half of the Tobago Keys Peruvian Gold Grilling Sauce (Click To BUY)
8. Let the chicken rest for 5 minutes before slicing. Drizzle the rest of the Tobago Keys Peruvian Gold Grilling Sauce (Click To BUY) over the sliced chicken and serve.