I love the bold, bright flavors of Peruvian Chicken (Pollo a la Brasa). The savory, slightly spicy marinade and crisp, golden skin are irresistible. After testing this method, I perfected a recipe for Beer Can Peruvian Chicken cooked on the Big Green Egg that delivers authentic taste and juicy meat.
Cooking the chicken upright on a beer can stand helps keep the breast meat moist while the skin crisps beautifully. No Peruvian-style chicken is complete without a vibrant Aji Verde (Green Sauce), so this guide covers both the beer can chicken and the creamy green sauce.
Step 1: Prep and Marinate
Good results start with preparation. For the best flavor, marinate the chicken overnight so the spices and citrus have time to penetrate the meat.
Gather these ingredients:
- 4 pound whole chicken
- 3 tablespoons olive oil
- Lime juice from 2 limes (about 1/4 cup)
- 4 large garlic cloves, chopped
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons sugar
Step 2: Mixing the Marinade
Blend the marinade ingredients so they form a smooth, emulsified sauce that will cling to and penetrate the chicken.
Squeeze the lime juice into a container, add the chopped garlic and olive oil, then stir in the sugar, salt, pepper, paprika, cumin, and oregano. Use a blender or food processor or whisk vigorously until combined and slightly thickened.
Step 3: Applying the Marinade
To concentrate flavor in the meat, get most of the marinade under the skin rather than just on top.
Carefully slide your fingers or a spoon between the skin and the meat over the breasts and thighs to create a pocket without tearing the skin. Spread the majority of the marinade underneath the skin, directly on the meat. Rub the remaining sauce over the exterior of the bird. Cover and refrigerate at least 6 hours, preferably overnight.
Step 4: Making the Aji Verde (Green Sauce)
Aji Verde is a creamy, herb-forward sauce with a nice kick. It pairs perfectly with the roasted chicken and is easy to prepare.
For the green sauce, assemble:
- 3 jalapeños, seeded and chopped (leave seeds for more heat)
- 1 cup fresh cilantro leaves
- 2 cloves garlic, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- Juice from 1 lime
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
Blending the Aji Verde
Combine jalapeños, cilantro, garlic, mayonnaise, sour cream, lime juice, salt, and pepper in a blender or with an immersion blender and process until smooth. With the blender running, stream in the olive oil to emulsify. Chill overnight to let the flavors meld before serving.
Step 5: Big Green Egg Setup
After marinating, set up the Big Green Egg for indirect cooking. Use the convEGGtor (plate setter) and preheat to about 425°F. Indirect heat is essential for beer can chicken so the exterior browns without overcooking the interior.
- Indirect Heat: Prevents burning while the bird cooks through.
- Beer Can Stand: Position the chicken upright on a beer can stand or roasting rack. Partially fill a beer can or use broth in the can to add moisture inside the cavity.
Step 6: Roasting the Chicken
With the Egg at temperature, place the chicken upright on the rack over a drip pan to catch rendered fat. You can add smoking wood for a hint of smoke, but the marinade already brings plenty of flavor.
Step 7: Cook Time and Finishing
Roast the chicken for about 60 to 75 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°F. When it reaches temperature, remove the bird and let it rest for 15 minutes before carving to allow juices to redistribute.
Final Thoughts and Serving Suggestions
Serve the carved chicken with a generous spoonful of Aji Verde and a side like cilantro rice or roasted potatoes. The contrast of smoky, tender chicken and bright, creamy green sauce is addictive and perfect for a backyard gathering.
Enjoy this Beer Can Peruvian Chicken on the Big Green Egg and share it with friends and family.
Beer Can Peruvian Chicken on the Big Green Egg
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/4 cup lime juice, from 2 limes
- 4 large garlic cloves, roughly chopped
- 1/4 cup cilantro, chopped
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons sugar
- 4 pound whole chicken
Instructions
- Combine all marinade ingredients except the chicken in a blender and blend until smooth.
- Clean and pat the chicken dry; place it in a bowl.
- Gently loosen the skin over the breasts and legs without tearing it so the marinade can be placed under the skin.
- Spread most of the marinade under the skin and the rest over the skin.
- Marinate in the refrigerator at least 6 hours or overnight.
- Set the Big Green Egg for indirect cooking and heat to 425°F.
- Place a drip pan on the plate setter, position the chicken on a beer can stand, and roast for 1 to 1.5 hours until the breast reaches 165°F.
- Remove, let rest 15 minutes, carve, and serve with Aji Verde.
Nutrition information is approximate.
Additional Info