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
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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 


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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