This delicious looking beer can chicken is especially juicy and tender with the flavors of the Yucatan. The easy homemade recado(adobo) is fresh and so simple to prepare. A few fresh ingredients combined with that vibrant red achiote and you are all set! The achiote paste to prepare the recado is readily available in most markets that sell Mexican food products. It is also available online. I have only prepared beer can chicken in my oven so far. I am really looking forward to doing this on my outdoor charcoal grill this summer. This tasty recado(adobo) can also be used to prepare cochinita pibil, which is a very popular roast pork dish from the Yucatan. Just click Pibil right here to see my original recipe on site. If you have leftover chicken, it’s excellent for flautas or enchiladas!
Beer Can Chicken(Recado Rojo)
For Recado Rojo
- 2 large oranges
- 1 large lime
- 1 large lemon
- 3 cloves of garlic
- 2 ounces achiote paste
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. chile de arbol powder optional
- 1 1/2 tsp. fresh cracked pepper
- 1/3 cup oil
- Salt to taste
- 6 pound roaster broiler whole chicken
- salt and pepper
- 12 ounce can of beer
- 2 cups water
- 3 teaspoons chicken bouillon powder
- 1 large onion sliced
- 3 cloves garlic sliced
- 2 serranos or jalapeños sliced
- 1 large orange sliced
- 1 large lemon sliced
- 1 teaspoon dried thyme
- Olive oil
- In the blender, combine all of the ingredients for the recado. Blend on high until smooth. Taste for salt. Divide equally into 2 separate bowls. Set aside.
- Clean out the chicken and rinse under cold water. Pat dry with paper towels. Season the inside and outside with salt and pepper. Let sit at room temperature for 1 hour.
- When ready, preheat your oven to 350 degrees F. In the bottom of a roasting pan, place the rack for beer can chicken in the center. Take one bowl of the reserved recado and add a couple of tablespoons into the cavity of chicken.
- Pour out half of the beer into the bottom of roasting pan. Place the can with remaining beer in the center of rack. Carefully stand the chicken over can and secure so it feels centered. To the bottom of roasting pan, add the water, bouillon, onions, garlic, oranges, lemons, chiles, thyme, salt, pepper and a generous drizzle of oil.
- Using that same bowl of recado, brush the whole chicken generously. If you have any recado left in that bowl, pour it into the bottom of roasting pan. Tent the top of chicken with foil paper and carefully transfer to the preheated oven. Roast for 90 minutes, rotating the pan halfway through.
- After 90 minutes, remove the foil from top of chicken. Take the reserved recado and baste the whole chicken once again. Return to the oven and continue roasting for another 40-60 minutes. Baste the chicken 1 or 2 more times after 20 minutes. Chicken is done when the internal temperature reaches 175-180 degrees F. When ready, remove from oven and let sit for 25 minutes before serving. Strain the sauce at the bottom of roasting pan ad serve over chicken. This will add moisture and more flavor!
And since I was seasoning my chicken with flavors of the Yucatan, I thought some pickled red onions would be a perfect garnish! Here are the ingredients: 2 red onions, 1 jalapeño, 2 chile de arbol, 1 teaspoon Mexican oregano, 1 1/2 cups white vinegar, juice of 2 limes, salt to taste, fresh cracked pepper and a drizzle of oil! Tip! I like to season the vinegar and lime juice with salt first. After I slice my ingredients thin, combine everything in a bowl. Pour in the vinegar/lime, and stir well to combine. Let it marinate at room temperature for a few hours, stir now and then.
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