Peruvian-Style Roast Chicken

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  • 1/4 cup extra-virgin olive oil
  • 1/2 cup lime juice
  • 1/2 cup beer
  • 6 garlic cloves, minced
  • 2 tablespoons kosher salt
  • 2 teaspoons hot paprika
  • 2 teaspoons black pepper
  • 1 tablespoon cumin
  • 2 teaspoons dried oregano
  • 2 tablespoons minced fresh mint
  • 1 tablespoon sugar
  • 1 (4- to 5-pound) whole chicken


Combine all the ingredients except chicken in a blender or food processor and blend until completely smooth. Spoon marinade over chicken, spreading under the skin and inside the bird. Cover and refrigerate at least 6 hours or overnight.
Heat oven to 425˚F. Roast chicken on a rack for 20 minutes. Reduce temperature to 375˚F and roast another hour, or until chicken is cooked to an internal temperature of 165˚F and nicely browned.
Remove from oven, cover loosely with foil and let rest 10-15 minutes before carving.

Recipe from Ballard Market - Culinary Resource Center
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