I’ve always wanted to roast a chicken on top of a beer can. Especially since I don’t own a vertical roaster. Why bother, when a beer can works just as well? One less piece of kitchen equipment to store.
Skimming through old copies of Cook’s Illustrated recently, I came across this recipe for Peruvian Garlic-Lime Chicken, and it was roasted on a beer can!
Perfect! It looked delicious and sounded perfectly manly and hearty. There’s always a little trepidation when trying a new recipe. As good as it reads, there’s no guarantee that it will knock anyone’s socks off. These days, I really do strive to knock socks off.
All around sounds of pleasure accompanied this dish, and the family deemed this a “do-over”! The homemade mayonnaise is a must! My 12 year old kept going back for spoonfuls of the aioli-like, Spicy Mayonnaise. (Which actually wasn’t really very spicy at all!)
Marinate the bird overnight in a zip lock and cook it in the oven in just around an hour. While the bird is roasting, make the Cilantro Rice and mayonnaise.
Peruvian Roast Chicken with Garlic and Lime
(If you don’t have a vertical roaster, substitute a 12 ounce can of beer. Open the beer and pour out or drink about half of the liquid. If the top of the chicken becomes too dark during roasting, cover neck and wings with a square of aluminum foil.)
3 tablespoons extra-virgin olive oil
1/4 cup lightly packed fresh mint leaves
2 tablespoons kosher salt
6 medium garlic cloves, peeled and roughly chopped
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 tablespoon sugar
2 teaspoons smoked paprika
2 teaspoons dried oregano
2 teaspoons finely grated zest and 1/4 cup juice from 2 limes
1 teaspoon minced habanero chile (or 1 tablespoon of minced serrano…I used about 2 teaspoons serrano)
1 3 1/2 -to-4-pound whole roasting chicken (mine was about 5 pounds…these things are never an exact science)
- Process all ingredients except for the chicken in a blender or food processor until a smooth paste forms, 10 to 20 seconds. Using fingers loosen skin over thighs and breast and remove any excess fat. Rub half of the paste beneath skin of chicken. Spread entire exterior surface of chicken with remaining paste. Tuck wingtips underneath chicken. Place chicken in a gallon-size zipper bag and refrigerate at least 6 hours or up to 24 hours.
- Adjust oven rack to lowest position and heat oven to 325 degrees F. Place vertical roaster or can of beer in a baking pan. Slide chicken onto vertical roaster or beer can. Roast until ski just begins to turn golden and instant-read thermometer inserted into thickest part of the breast registers 140 degrees F., 45 to 55 minutes. Carefully remove chicken and pan from oven and increase oven temperature to 500 degrees F.
- When oven is heated to 500 degrees F., place 1 cup of water in bottom of roasting pan and return to oven. Roast until entire skin is browned and crisp and thermometer registers 160 degrees F. inserted into the breast and 175 degrees F. in the thickest part of the thigh, about 20 minutes (replenishing water as necessary, to keep pan from smoking) rotating bird 180 degrees halfway through cooking.
- Carefully remove chicken from oven and lest rest, still on vertical roaster or can, 20 minutes. Carve chicken and serve with Spicy Mayonnaise.
Note: If you have concerns about consuming raw eggs, choose pasteurized eggs, like Davidson’s Safest Choice or 1/4 cup egg substitute.
1 large egg
2 tablespoons water
1 tablespoon minced onion
1 tablespoon juice from 1 lime
1 tablespoon minced fresh cilantro
1 tablespoon canned pickled jalapeño, minced
1 medium garlic clove, minced or pressed (about 1 teaspoon)
1 teaspoon yellow mustard
1/2 teaspoon kosher salt
1 cup vegetable oil (I used olive oil)
Process all ingredients except oil in food processor until finely chopped, about
5 seconds. With machine running, slowly drizzle in oil in steady stream until
mayonnaise-like consistency is reached, scraping down bowl as necessary.