Peruvian Style Beer Can Chicken

INGREDIENTs

• 1 ½ teaspoons salt

• 2 quarts water

• 1 lime, juiced

• 1 (3 pound) whole chicken

• 1 tablespoon vinegar

• 1 tablespoon ground cumin

• 1 ½ teaspoons olive oil

• 1 ½ teaspoons dried oregano

• 1 ½ teaspoons dried rosemary

• 1 ½ teaspoons paprika

• 1 ½ teaspoons garlic powder

• 1 teaspoon salt

• 1 teaspoon soy sauce

• 1 teaspoon ground black pepper

• ½ (12 ounce) can beer

DIRECTIONS

1. Dissolve 1 1/2 teaspoons salt in water in a large bowl and stir in lime juice. Soak chicken in the mixture for 10 minutes; rinse and pat chicken dry with paper towels. Pierce the chicken all over with a fork to make many tiny holes.

2. Stir vinegar, cumin, olive oil, oregano, rosemary, paprika, garlic powder, 1 teaspoon salt, soy sauce, and black pepper in a small bowl; mix in enough beer to form a paste, about 2 tablespoons. Retain remaining beer in the can.

3. Rub spice paste all over the chicken, beneath the skin, and inside cavity; refrigerate for 1 hour.

4. Preheat grill for medium heat; a grill thermometer should read 350 degrees F (175 degrees C) with the lid closed.

5. Sit the chicken upright on the partially-filled can of beer and extend drumsticks to the grill surface to form a tripod shape to hold up the chicken.

6. Grill chicken with the lid closed until the skin is brown and crisp and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads 170 degrees F (75 degrees C), about 1 1/2 hours. Let the chicken rest for 5 minutes before slicing.

courtesy of www.allrecipes.com