Recipe courtesy of Franco Noriega
Peruvian Chicken
- Level: Easy
- Total: 1 day 1 hr 20 min (includes marinating and resting times)
- Active: 5 min
- Yield: 4 servings
- Level: Easy
- Total: 1 day 1 hr 20 min (includes marinating and resting times)
- Active: 5 min
- Yield: 4 servings
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.
