loanne chiu


This chicken dish takes only 9 ingredients and an empty beer can. The result is fragrant, sweet, spicy, salty, and slightly acidic and hits all your taste buds!

★★★★★ 1 vote
15 Min
1 Hr 15 Min


4 lb
whole chicken fryer
2 1/2 oz
(2 envelopes) chipotle taco seasoning powder
1 Tbsp
brown sugar
1 c
frozen concentrated guava juice, divided
1/4 dash(es)
2 Tbsp
melted butter
3 Tbsp
soy sauce
1 tsp
chipotle in adobo sauce, mashed
2 Tbsp
fresh lemon juice


1Wash and pat dry chicken inside and out with paper towels. In a small bowl mix taco powder with sugar. Rub into chicken inside and out, making sure that you also rub it underneath the skin. Let marinade in refrigerator overnight.
2In a small saucepan simmer 3/4 cup guava juice and tequila. Simmer until mixture is reduced to 6 ounces. Pour liquid into empty beer can by using a funnel. Set chicken over beer can. Brush with melted butter
3Light barbecue grill until hot. (I used a gas grill). Turn off one burner and place chicken carefully over the unlit burner. Close hood, lower heat to medium and let chicken grill for 1 1/4 to 1 1/2 hours or until chicken is crisp and the thermometer reads 180 F. If chicken browns too fast, cover with foil.
4Make glaze: simmer remaining 1/4 cup guava juice with soy sauce, chipotle and lemon juice in a small saucepan until slightly thick. Brush some glaze over chicken and let stand 5 minutes to rest. Any leftover glaze can be served as accompaniment to chicken.
5Be very careful when removing chicken from grill and can. Place chicken on a large plate, garnish with cilantro.

About this Recipe

Course/Dish: Chicken