peruvian style can chicken

Ingredients

• Servings: 6
• 1 1/2 teaspoons salt
• 2 quarts water
• 1 lime, juiced
• 1 (3 pound) whole chicken
• 1 tablespoon vinegar
• 1 tablespoon ground cumin
• 1 1/2 teaspoons olive oil
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried rosemary
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 1 teaspoon ground black pepper
• 1/2 (12 ounce) can

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 3 hrs


• 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.
• 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 to form a paste, about 2 tablespoons. retain remaining in the can.
• rub spice paste all over the chicken, beneath the skin, and inside cavity; refrigerate for 1 hour.
• preheat grill for medium heat; a grill thermometer should read 350 degrees f (175 degrees c) with the lid closed.
• sit the chicken upright on the partially-filled can of and extend drumsticks to the grill surface to form a tripod shape to hold up the chicken.
• 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.