Name: Peruvian Chicken
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M1DT1H20M0.000S
Yield: 4 servings
Cuisine: peruvian
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

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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Peruvian Chicken

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