A Better Beer Can Chicken
Chicken pieces are grilled after soaking in a citrusy, beer marinade and then topped with a zesty, lime-forward chimichurri sauce. Ingredients 1 small bunch cilantro, coarsely chopped 4 lb. skin-on, bone-in chicken thighs, drumsticks, and/or wings and/or skin-on, boneless breasts 2 12-oz.
- 1 small bunch cilantro, coarsely chopped
- 4 lb. skin-on, bone-in chicken thighs, drumsticks, and/or wings and/or skin-on, boneless breasts
- 2 12-oz. bottles light beer (such as Pacifico)
- 1 cup fresh lime juice
- 1 cup fresh orange juice
- 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt
- 2 Tbsp. garlic powder
- 2 Tbsp. smoked paprika
- 1 Tbsp. plus 1½ tsp. ground cumin
- 1 Tbsp. freshly ground pepper
- 1 small red onion, finely chopped
- 3 large garlic cloves, finely chopped
- 1 small Fresno chile, finely chopped
- ½ cup extra-virgin olive oil
- ½ cup finely chopped cilantro
- ½ cup fresh lime juice
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
- 1 tsp. sugar
- Vegetable oil (for grill)
- Place 1 small bunch cilantro, coarsely chopped, 4 lb. skin-on, bone-in chicken thighs, drumsticks, and/or wings and/or skin-on, boneless breasts, two 12-oz. bottles light beer, 1 cup fresh lime juice, 1 cup fresh orange juice, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. garlic powder, 2 Tbsp. smoked paprika, 1 Tbsp. plus 1½ tsp. ground cumin, and 1 Tbsp. freshly ground pepper in a large bowl or airtight container. Move chicken around until marinade is combined. Cover and chill at least 8 hours and up to 12 hours.
- Whisk together 1 small red onion, finely chopped, 3 large garlic cloves, finely chopped, 1 small Fresno chile, finely chopped, ½ cup extra-virgin olive oil, ½ cup finely chopped cilantro, ½ cup fresh lime juice, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. sugar in a small bowl. Cover citrus chimichurri and chill.
- Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); lightly oil grate with vegetable oil. Remove chicken from marinade and lightly season both sides of chicken with salt.
- For thighs and drumsticks: Grill chicken over direct heat, turning often, until grill marks appear, 9–11 minutes. Move chicken to indirect heat, cover, and grill until cooked through, 23–27 minutes. Uncover grill and move chicken back over direct heat. Grill, uncovered, turning often, until charred in spots and an instant-read thermometer inserted into the thickest part of thighs and/or drumsticks registers 160°, about 5 minutes more.
- For breasts and wings: Grill chicken over direct heat, turning often, until grill marks appear, about 5 minutes. Move chicken to indirect heat, cover, and grill until cooked through, 9–11 minutes. Uncover grill and move chicken back over direct heat. Grill, uncovered, turning often, until charred in spots and an instant-read thermometer inserted into the thickest part of breasts and/or wings registers 160°, about 5 minutes more.
- Transfer chicken to a platter and let rest 5 minutes. Check with thermometer to make sure internal temperature has risen to 165°. Generously spoon citrus chimichurri over chicken to serve.
Morton kosher salt 2 Tbsp. garlic powder 2 Tbsp. smoked paprika 1 Tbsp. plus 1½ tsp. ground cumin 1 Tbsp. freshly ground pepper 1 small red onion, finely chopped 3 large garlic cloves, finely chopped 1 small Fresno chile, finely chopped ½ cup extra-virgin olive oil ½ cup finely chopped cilantro ½ cup fresh lime juice 2 tsp. Morton kosher salt, plus more 1 tsp. sugar Vegetable oil (for grill) Method Place 1 small bunch cilantro, coarsely chopped, 4 lb. skin-on, bone-in chicken thighs, drumsticks, and/or wings and/or skin-on, boneless breasts, two 12-oz. bottles light beer, 1 cup fresh lime juice, 1 cup fresh orange juice, 2 Tbsp.
Morton kosher salt, 2 Tbsp. garlic powder, 2 Tbsp. smoked paprika, 1 Tbsp. plus 1½ tsp. ground cumin, and 1 Tbsp. freshly ground pepper in a large bowl or airtight container. Move chicken around until marinade is combined.
Cover and chill at least 8 hours and up to 12 hours. Whisk together 1 small red onion, finely chopped, 3 large garlic cloves, finely chopped, 1 small Fresno chile, finely chopped, ½ cup extra-virgin olive oil, ½ cup finely chopped cilantro, ½ cup fresh lime juice, 2 tsp. Morton kosher salt, and 1 tsp. sugar in a small bowl.
For thighs and drumsticks: Grill chicken over direct heat, turning often, until grill marks appear, 9–11 minutes. Move chicken to indirect heat, cover, and grill until cooked through, 23–27 minutes. Uncover grill and move chicken back over direct heat.
Grill, uncovered, turning often, until charred in spots and an instant-read thermometer inserted into the thickest part of thighs and/or drumsticks registers 160°, about 5 minutes more. For breasts and wings: Grill chicken over direct heat, turning often, until grill marks appear, about 5 minutes.
Move chicken to indirect heat, cover, and grill until cooked through, 9–11 minutes. Uncover grill and move chicken back over direct heat.
Grill, uncovered, turning often, until charred in spots and an instant-read thermometer inserted into the thickest part of breasts and/or wings registers 160°, about 5 minutes more. Transfer chicken to a platter and let rest 5 minutes.
Check with thermometer to make sure internal temperature has risen to 165°. Generously spoon citrus chimichurri over chicken to serve.
