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"A dish that brings the spiciness of the Caribbean diaspora and is an ode to family and tradition."

there is a plate of food and a beer on a table

Chef Yadira Garcia is a Dominican, Bronx-born chef. Her Caribbean Chimichurri Jerk Baked Beer Can Chicken with Edible Flower & Microgreens Garnish not only brings the spiciness known to the Caribbean diaspora, but is a dish that serves as an ode to family and tradition. The recipe is a part of the Guinness Flavor Series, featuring chefs from a variety of cultural backgrounds who show how Guinness can unlock unique flavors and new possibilities while cooking at home.

Featured Beer:
Guinness Baltimore Blonde
there is a plate of food and a beer on a table
Prep Time
Prep Time
3 hours
Cooking Time
Cooking Time
1 hour 30 mins


Beer Can Chicken

1 12 ounce can Guinness Baltimore Blonde

1 3½–4 pound Chicken

Beer Brine (Anywhere from 3-24 Hours)

3 12 ounce cans Guinness Baltimore Blonde

1/3 cup Kosher salt, plus more for sprinkling

1/4 cup Granulated sugar

2 tablespoons Hot sauce

4 Cloves garlic, finely chopped

1 tablespoon Chili powder

3 tsp Onion powder

1 tsp Black peppercorns

Jerk Sauce

1/2 cup Ground allspice

1/2 cup Brown sugar, packed

2 Bunches scallions, trimmed and roughly chopped

6 to 8 Cloves garlic

4 to 6 Scotch bonnet or habanero peppers, seeded and cored

2 tablespoons Soy sauce

1 tablespoon Dried thyme (or 2 tablespoons fresh thyme leaves)

1 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1 teaspoon Kosher salt, or more to taste

1 teaspoon Ground black pepper, or more to taste

Chimichurri Compound Butter (To Stuff Under Skin)

1 cup Butter 2 sticks or 8 ounces, room temperature

1 bunch Parsley leaves only

5-6 Sprigs of fresh oregano use leaves only

A handful of fresh basil leaves

6-8 Garlic cloves crushed

4-5 Green onions or scallion stalks

1-2 teaspoons Chili pepper flakes or 1 small red hot pepper seeded and deveined, diced

3-4 tablespoons Red wine vinegar

1 tablespoon Fresh lime or lemon juice

Salt and pepper to taste


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