Recipes|Featured Main
Peruvian-Style Roast Chicken
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT1H50M1 Hr 30 Min
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Yield:2-4 Servings
Ingredients
- ¼ cup extra-virgin olive oil
- ½ cup lime juice
- ½ 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 whole chicken (3-4 pounds or chicken pieces)
- 59.15ml extra-virgin olive oil
- 118.29ml lime juice
- 118.29ml beer
- 6 garlic cloves, minced
- 25.56g kosher salt
- 8.52g hot paprika
- 8.52g black pepper
- 12.78g cumin
- 8.52g dried oregano
- 25.56g minced fresh mint
- 12.78g sugar
- 1 whole chicken (3-4 pounds or chicken pieces)
Marinate your chicken for up to 24 hours in a delectable South American melange of herbs, spices, beer and lime. Tender, juicy and loaded with flavor.
Preparation
STEP 1
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.
STEP 2
Heat oven to 425˚F. Place chicken on a rack in an oven-safe pan. Roast for 20 minutes.
STEP 3
Reduce oven temperature to 375˚F and roast for another hour, or until chicken is cooked to an internal temperature of 165˚F and nicely browned.
STEP 4
Remove from oven, cover loosely with foil and let rest 10-15 minutes before carving.
Options
Perfect pairings for this chicken include Aji Verde (Peruvian green sauce), rice, and/or fried plantains.