Pollo a la Brasa (Peruvian Grill-Roasted Chicken)

Name: Pollo a la Brasa (Peruvian Grill-Roasted Chicken)
Cuisine: Latin America & Caribbean, Central & South American
Ingredients: , 1 (12-ounce) can beer, divided; 2 tablespoons finely grated, garlic; 2 tablespoons, lime juice; 2 tablespoons, soy sauce; 2 teaspoons, table salt; 2 teaspoons, yellow mustard; 1 teaspoon, pepper; 1 teaspoon, dried thyme; 1 teaspoon, ground cumin; 1 (4- to 4½-pound), whole chicken, giblets discarded; 1 cup, wood chips; 1 (13 by 9-inch), disposable aluminum roasting pan

Main Courses
Latin America & Caribbean
Central & South American
Fruits & Vegetables
Poultry
Vegetables
Chicken
Grilling & Barbecue

By David Pazmiño ･ Appears in Cook's Illustrated July/August 2022

Infused with garlic and spices, heady with wood smoke, and presented with lively sauces, pollo a la brasa is no ordinary bird.

SERVES 4

TIME 2½ hours, plus 24 hours marinating

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