Recipe courtesy of Franco Noriega
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Peruvian Chicken
Total:
25 hr 20 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
25 hr 20 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Special equipment: an instant-read thermometer

Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.

Preheat the oven to 400 degrees F.

Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving.

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