Peruvian Chicken
- Total:
- 25 hr 20 min
- Active:
- 5 min
- Yield:
- 4 servings
- Level:
- Easy
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.
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