Franco Noriega's Peruvian Chicken is displayed, as seen on Food Network's The Kitchen, Season 11.
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



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.