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I don’t know about you, but I just love the taste of Peruvian Chicken (Pollo a la Brasa). The bright, savory, and slightly spicy flavors are simply addicting. After some research, I crafted this recipe to bring that authentic experience home by making Beer Can Peruvian Chicken on the Big Green Egg.
Utilizing the beer can method on the Egg keeps the chicken incredibly moist while ensuring the skin gets perfectly crispy. And, of course, no Peruvian chicken meal is complete without a side of vibrant Green Sauce (Aji Verde). In this post, I will show you how to master both.
I hope you enjoy making this as much as I did.
Table of Contents
- Step 1: Prep and Marinate
- Step 2: Mixing the Marinade
- Step 3: Applying the Marinade
- Step 4: Making the Aji Verde (Green Sauce)
- Step 5: Big Green Egg Setup
- Step 6: Roasting the Chicken
- Step 7: Cook Time and Finishing
- Final Thoughts and Serving Suggestions
- Beer Can Peruvian Chicken on the Big Green Egg Recipe
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Step 1: Prep and Marinate
With any good recipe, the trick is preparation. For this chicken to get that authentic flavor, you should start the prep a day ahead, letting the chicken marinate overnight so the flavors can mingle.
First up is prepping the chicken. You need the following ingredients set out and ready:
- 4 pound whole chicken
- 3 tablespoons olive oil
- Lime juice from 2 limes
- 4 large garlic cloves, chopped
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons sugar
Step 2: Mixing the Marinade
To ensure the marinade fully penetrates the meat and produces the right flavor profile, it needs to be well-emulsified.
Slice the two limes and squeeze the juice into a small container along with the garlic and olive oil. Add the sugar, salt, pepper, paprika, cumin, and oregano. Use a hand mixer or a food processor to blend everything together thoroughly until perfectly emulsified.
Step 3: Applying the Marinade
Now for the secret to incredibly flavorful meat: getting the marinade directly onto the chicken rather than just on the skin.
Gently move your hand (or a spoon) between the skin and the meat over the chicken breasts and thighs to create a pocket. Be careful not to tear the skin, as we want that crispy chicken skin flavor later when this baby comes off the Big Green Egg!
Put most of the sauce under the skin directly onto the chicken breast meat and thighs. Take the rest of the sauce and rub it all over the outside of the bird. Cover the chicken and put it in the fridge overnight. I cannot wait to eat this!
Step 4: Making the Aji Verde (Green Sauce)
Now, let’s turn our focus to the Green Sauce (Aji Verde). This is that luscious, creamy, and slightly spicy green sauce served with the chicken at your favorite Peruvian restaurant. It is really easy to make and pairs perfectly with the roasted chicken.
For the Green Sauce, you will need the following ingredients set out and ready:
- 3 jalapeño peppers, seeded and chopped (leave seeds in for more heat)
- 1 cup fresh cilantro leaves
- 2 cloves garlic, chopped
- 1/2 cup mayonnaise (light mayo works well here)
- 1/4 cup sour cream (light sour cream is a great option)
- Juice from 1 fresh lime
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
Blending the Aji Verde
Now to bring all those vibrant ingredients together into a creamy, luscious sauce.
Combine all of the ingredients—jalapeños, cilantro, garlic, mayonnaise, sour cream, lime juice, salt, and pepper—in a container and blend using a hand blender until smooth. With the blender still running, slowly drizzle in the olive oil to emulsify. Pour the sauce into a container and place it in the refrigerator overnight to allow the flavors to meld together until it is ready to serve.
Step 5: Big Green Egg Setup
After 24 hours of marinating, your chicken is bursting with flavor and ready for the heat. While you can cook this chicken many different ways on the Big Green Egg, for this recipe, we are using the beer can method with indirect heat to ensure the meat stays succulent while the skin gets perfectly crispy.
Set up your Big Green Egg for indirect cooking using the convEGGtor. Preheat the grill to 425°F.
- Indirect Heat: This is crucial for beer can chicken. It allows the chicken to cook through evenly without burning the exterior before the inside is done.
- Beer Can Stand: Place the chicken upright on a beer can stand (or a sturdy roasting rack) with a partially filled beer can (or broth) inserted into the cavity.
Step 6: Roasting the Chicken
With the Egg ready, it is time to cook.
Set the Big Green Egg up with the Plate Setter (convEGGtor) for indirect cooking. Allow the dome temperature to reach 425°F before placing the chicken inside.
While you can use smoking wood for additional flavor, for this cook, I decided to let the bold marinade provide all the flavor! Place the chicken directly on the grill grate over top a drip pan to catch all the fat as it renders off the bird.
Step 7: Cook Time and Finishing
The aroma in your backyard is about to be incredible.
Roast the chicken for approximately 60 to 75 minutes, or until an instant-read thermometer (like a Thermapen) registers 165°F in the thickest part of the breast.
Once it reaches temperature, carefully remove the chicken from the Big Green Egg. Let the bird rest for 15 minutes before carving; this allows the juices to redistribute throughout the meat, ensuring every bite is moist.
Final Thoughts and Serving Suggestions
For the final touch, I served this beautiful, crispy chicken with a side of fluffy Cilantro Rice and a generous dollop of the homemade Aji Verde. The combination of the smoky, tender chicken with the bright, creamy green sauce is absolutely addictive.
So good! Enjoy making this authentic Beer Can Peruvian Chicken on the Big Green Egg for your next backyard cookout.
Beer Can Peruvian Chicken on the Big Green Egg
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/4 cup lime juice, from 2 limes
- 4 large garlic cloves, roughly chopped
- 1/4 cup cilantro, chopped
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons sugar
- 4 pound whole chicken
Instructions
- Combine all of the ingredients except the chicken in a blender and blend until smooth.
- Clean the chicken and pat the chicken dry with paper towels; place the chicken in a bowl.
- Using your fingers pull the skin from the flesh over the breasts and legs, do not tear the skin as you want the marinade to stay inside the bird.
- Take most of the marinade and spread evenly underneath the skin, and spread the remaining marinade over the skin.
- Marinate the chicken in the refrigerator at least 6 hours or overnight.
- Set the Big Green Egg up for indirect cooking. Heat to 425°.
- Place drip pan under the chicken and on top of the plate setter.
- Put the chicken on the rack and roast for 1 to 1.5 hours or until the bird measures 165° with a Thermapen in the breast meat.
- Carve the chicken and serve with green sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
This was amazing! Unfortunatley I only marinated it for around 8 hours. It was still amazing, but next time I’ll go the full 24 hours!
Thanks Mike. I am glad you enjoyed the recipe! Did you make the green sauce?
A couple of years later and this is still our favorite way to cook chicken on the BGE! Yes, we make the green sauce also. Actually we’ll make the green sauce as a dip for tortilla chips.
how long does the green sauce last in the fridge
4 days…
This was hands down the best chicken I’ve ever made on the egg. Thank you for sharing this recipe!
Thanks for the kind note!