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Beer Can Chicken(Recado Rojo)

A juicy roasted chicken, hot out of your oven! This oven version of beer can chicken with a sour orange/achiote recado(sauce) is easy, fresh and delicious!
Course Chicken, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 Servings



    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

    For Chicken

    • 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!


    Not into the beer can method? No problem! Follow instructions as written. Place whole seasoned chicken on roasting rack in roasting pan. Roast as instructed. Before roasting, add some sliced orange and lemon to the inside of chicken cavity. This recipe can also be prepared with a whole chicken cut up in pieces. A meat thermometer is a must!