Recipe courtesy of Franco Noriega

Peruvian Chicken

  • Level: Easy
  • Total: 25 hr 20 min (includes marinating and resting times)
  • Active: 5 min
  • Yield: 4 servings
Save Recipe

Ingredients

1/2 tablespoon chopped fresh rosemary

1 tablespoon ground cumin 

3 cloves garlic 

3 tablespoons soy sauce 

1 tablespoon white vinegar 

1 tablespoon fresh oregano 

Juice of 1/2 lime 

1 tablespoon hoisin sauce 

1 bottle beer (lager) 

1/2 tablespoon salt 

1 tablespoon freshly ground black pepper 

One 3- to 4-pound chicken 

Directions

Special equipment:
an instant-read thermometer
  1. 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.
  2. Preheat the oven to 400 degrees F.
  3. 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.

One Dish Chicken and Rice Bake

Chicken Piccata

Chicken Enchiladas

Perfect Roast Chicken

Chicken Tortilla Soup

Chicken Francese

Chicken Noodle Soup

Chicken Salad

🤤 More Drool-Worthy Recipes