Prep 30 mins
Cook 2 hrs
One of the best things I ever BBQ'd was Beer Can Chicken (during a thunderstorm, but that's another story). I bought one of those upright chicken roasters with the holder for the beer can in the middle and developed this recipe for it.
- 6 lbs chicken
- 1⁄2 teaspoon sazon goya con culantro y achiote (1 packet)
- 1 tablespoon adobo seasoning
- 1 tablespoon smoky spanish paprika
- 1 small onion, quartered
- 1 lemon, cut in half
- 2 garlic cloves, smashed with the side of a knife
- 2 sprigs fresh rosemary
- 1 sprig fresh thyme
- 1 sprig fresh oregano
- 1 bay leaf
- Preheat oven to 325°F.
- Wash and pat dry chicken inside and out. Combine 1 packet Sazon, Adobo, and paprika. Loosen skin from breast area and rub in about a third of the seasoning mixture. You can spoon the seasoning in and rub the outer skin to do this. Rub a third of the seasoning into the cavity. Then rub remaining seasoning all around the outside concentrating on the legs.
- Place the upright roaster in a larger baking dish. I use a large glass baking dish and just turn the roaster until it is stable; it does not sit on the bottom of the dish. Or fashion something out of an aluminum foil pan. Place garlic and 1/2 the onion in the cup. Pour in enough beer to fill cup. You can also just place a partially filled beer can in cup.
- Stuff cavity with remaining onion, lemon half, and fresh herbs. You can, of course, vary the herbs you use. Carefully sit chicken on cup or beer can. Do not worry if some liquid leaks out. Place second lemon half, cut side down, to cap neck cavity. Insert digital meat thermometer into thigh.
- Cook chicken to an internal temperature of 165°F, about 2 hours.