Recipes by A.I.
Mexican-inspired American

Beer Can Chicken

Recipe from Food Network

Cuisine
Mexican-inspired American
Protein
chicken
Dietary
unknown
Time
3 hours (1 hour active)

Ingredients

Chicken

  • 2 teaspoons guajillo or ancho chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Pinch of ground cloves
  • Kosher salt
  • 1 whole chicken (about 4 pounds)
  • 1 12-ounce can light beer

Sauce

  • 1 medium pineapple (about 2 pounds)
  • 2 tablespoons achiote (annatto) paste
  • 4 cloves garlic, sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Pinch of ground cloves
  • Kosher salt
  • 1/4 cup distilled white vinegar
  • 2 tablespoons agave or honey

Pineapple-Tomato Salsa

  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 2 plum tomatoes, chopped
  • 1 jalapeño, finely chopped and optionally seeded
  • 1/2 small red onion, finely chopped
  • Kosher salt
  • 1/2 cup fresh cilantro leaves, roughly chopped

Method

  1. Mix the chile powder, cumin, oregano, garlic powder, cloves, and 1 teaspoon salt. Rub the seasoning over the chicken and inside the cavity. Rest at room temperature for 1 hour, or refrigerate overnight.
  2. Set up the grill for 350–375°F indirect heat. Put a doubled 10-inch square of foil or a disposable pan over the indirect zone.
  3. Reserve 1/2 cup beer for the sauce. Set the chicken upright over the open can containing the remaining beer, place it over indirect heat, cover, and grill for 1 hour.
  4. Cut up the pineapple. Put 1 cup chopped pineapple in a blender for the sauce; reserve roughly 1 1/2 cups cubed pineapple for the salsa.
  5. Warm the achiote paste over low heat, thinning with 1–2 tablespoons water if needed. Add garlic for about 1 minute, then add the reserved beer and reduce by half. Mix in cumin, oregano, cloves, and 1/2 teaspoon salt. Blend with the chopped pineapple, vinegar, and agave until smooth. Season and divide into separate basting and serving portions.
  6. Brush the chicken with basting sauce after its first hour. Continue covered, basting every 10 minutes, until the thigh reaches 165°F, about 30–40 minutes. Rest 10 minutes before removing the can.
  7. Toss the reserved pineapple with lime juice, oil, tomatoes, jalapeño, onion, and 1 teaspoon salt. Fold in the cilantro.
  8. Cut the chicken into pieces and serve with the salsa and reserved sauce.

To drink

Pairing
Château la Louvière 2021 Sauvignon Blanc (Pessac-Léognan), $50
On a budget
Terre di Sarizzola 2022 Piccolo Derthona (Vino Bianco d'Italia), $16

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