Ingredients

For the Peruvian-style Beer-Can Chicken

• 1 whole chicken (3.5–4.5 lb), giblets removed, patted dry
• 1 (12-oz) can beer — drink or pour out half, leave half in can
• 2–3 Tbsp olive oil
• 4 cloves garlic, minced
• 1 Tbsp soy sauce
• 1 Tbsp lime juice (about 1 lime)
• 1 Tbsp white vinegar
• 1 Tbsp paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp smoked paprika (optional)
• ½–1 tsp ají amarillo paste (optional — adds authentic heat & color)
• 1 tsp kosher salt (adjust to taste)
• ½ tsp black pepper
• 1–2 tsp sugar or honey (balances acid)
• Optional aromatics for can: 1 garlic clove, a sprig of cilantro or thyme

For the Aji Verde (Peruvian Green Sauce)

• 1 cup fresh cilantro (loosely packed; stems okay)
• 1–2 jalapeños or serranos (remove seeds for mild heat)
• 2 cloves garlic
• ½ cup mayonnaise
• ¼ cup sour cream or plain Greek yogurt
• 1–2 Tbsp lime juice
• 1–2 tsp white vinegar
• 2–3 Tbsp grated Parmesan (optional, adds savory depth)
• 2 Tbsp olive oil
• Salt to taste (start with ½ tsp)
• Optional: 1–2 tsp ají amarillo paste, a few spinach leaves for color

For Puerto Rican Rice & Beans (Arroz con Habichuelas — canned beans + sofrito)

• 2 Tbsp neutral oil (canola, vegetable, or corn)
• ½ cup sofrito (store-bought or homemade)
• 2 cloves garlic, minced
• 1 packet sazón with achiote OR 1 tsp annatto + ½ tsp cumin + ½ tsp coriander
• 1 tsp dried oregano
• 1 can (15 oz) tomato sauce (optional — for saucier beans)
• 1 can (15 oz) pink beans or kidney beans, drained and reserve liquid
• ½ cup reserved bean liquid (or broth/water)
• 1–2 bay leaves
• Salt & pepper to taste
• For the rice: 2 cups long-grain white rice, rinsed and drained
• 2–2½ cups water (or adjust to rice package directions)
• Optional: 1 Tbsp sofrito added to the rice for extra flavor

Instructions

1. Make the Peruvian-style Marinade & Prep Chicken

1. In a bowl, whisk together garlic, soy sauce, lime juice, white vinegar, olive oil, paprika, cumin, oregano, smoked paprika, ají amarillo paste (if using), sugar, salt and pepper. Taste — it should be bold and slightly tangy.
2. Rub the marinade all over the chicken, massaging underneath the skin where possible (especially over the breasts and thighs). Refrigerate for at least 1 hour — ideally 4–8 hours or overnight for best flavor.

2. Prepare the Beer Can

1. Open the beer and pour out (or drink) about half so roughly 6 ounces remain. Poke 1–2 extra holes in the can top with a can opener or small screwdriver to encourage steam flow. Drop a garlic clove and/or a small herb sprig into the beer if desired.
2. Carefully seat the chicken cavity over the beer can so the chicken stands upright. Arrange legs as a tripod for stability. (If you prefer rotisserie, see notes below — do not use the can on a rotisserie spit.)

3. Cook — Grill (preferred) or Oven

Grill (Indirect Heat — best flavor)

1. Set up your grill for indirect heat and preheat to 375–400°F (190–200°C). Place a drip pan beneath the area where the chicken will stand (catch drips and add some beer or water to the pan for extra steam/aroma).
2. Place the beer-can chicken upright on the grill over the drip pan. Close the lid and roast for about 1 – 1¼ hours, until internal temperature reaches 165°F (74°C) in the breast and 175–180°F (79–82°C) in the thigh. Rotate grill vents or the chicken orientation as needed for even color.

Oven

1. Preheat oven to 400°F (200°C). Place the beer-can chicken in a shallow roasting pan with a drip pan under it (or set on a rimmed sheet with a small pan beneath).
2. Roast 1 – 1¼ hours, same internal temperature targets as above. If skin is browning too fast, tent loosely with foil for the last 10–15 minutes.

4. Rest & Carve

1. Carefully remove the chicken from the beer can (use tongs and oven mitts — the can and contents are extremely hot). Transfer the chicken to a cutting board and let rest 10–15 minutes. Remove the can (discard liquid) and carve.

5. Make the Aji Verde (while chicken cooks or rest)

1. In a blender or food processor, combine cilantro, jalapeños (start with one, add more to taste), garlic, lime juice, vinegar and a splash of water or olive oil and pulse to break everything down.
2. Add mayonnaise, sour cream (or yogurt), Parmesan, olive oil and salt. Blend until smooth and bright green — add a little water to thin if needed. Taste and adjust acid, salt, and heat. Chill until ready to serve.

6. Puerto Rican Rice & Beans (quick stovetop — make while chicken roasts)

Beans (Habichuelas Guisadas)

1. Heat 2 Tbsp oil in a medium pot over medium heat. Add ½ cup sofrito and 2 minced garlic cloves; sauté 2–3 minutes until fragrant.
2. Add sazón (or annatto + cumin + coriander), oregano, and stir. Add tomato sauce (if using) and cook 1–2 minutes.
3. Add drained beans and ½ cup reserved bean liquid (or water/broth), bay leaves, and a pinch of salt and pepper. Bring to a simmer, reduce to low and cook 15–20 minutes to let flavors meld and sauce thicken. Taste and adjust seasoning. If you want potatoes or calabaza, add now and simmer until tender.

Rice

1. In a medium pot, heat 2 Tbsp neutral oil over medium. Optional: add 1 Tbsp sofrito and toast 30 seconds. Add 2 cups rinsed long-grain rice and toast 1–2 minutes.
2. Add 2–2½ cups water and ½–1 tsp salt. Bring to a boil, then reduce heat to low, cover tightly and simmer 18–20 minutes (follow your rice package for exact water ratio).
3. Turn off heat and rest 5 minutes, then fluff with a fork. Keep warm until serving.

To Serve

Plate a generous scoop of rice, ladle the stewed beans alongside or on top, and carve the chicken into pieces. Drizzle or serve a spoonful of aji verde alongside for bright, herbal heat. Fried potatoes or a simple green salad are excellent additions.

Notes & Tips

• Safety: The beer can and its liquid will be extremely hot — remove carefully and dispose of liquid safely.
• Don’t use large 16-oz cans — stick to a standard 12-oz can for stability.
• Rotisserie option: If you have a rotisserie, do not use the beer can on the spit. Instead, truss the bird tightly, place a small drip pan with beer or aromatics under the bird, and rotisserie-cook until done (the spit itself provides stability and even basting).
• Make ahead: Aji verde keeps 3–4 days refrigerated. Beans reheat well and can be thickened with a splash of stock or water if needed.
• Adjust heat: Control aji verde spice by removing seeds from chiles or using more/less jalapeño/serrano.