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Recipe courtesy of Franco Noriega
Peruvian Chicken
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- Level: Easy
- Total: 1 day 1 hr 20 min (includes marinating and resting times)
- Active: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 695
- Total Fat
- 41 g
- Saturated Fat
- 12 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 53 g
- Cholesterol
- 203 mg
- Sodium
- 1441 mg
- Level: Easy
- Total: 1 day 1 hr 20 min (includes marinating and resting times)
- Active: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 695
- Total Fat
- 41 g
- Saturated Fat
- 12 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 53 g
- Cholesterol
- 203 mg
- Sodium
- 1441 mg
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.
