Peruvian Roasted Chicken

Name: Peruvian Roasted Chicken
Total time: 420 min
Cuisine: Indonesian
Ingredients: 1 whole chicken; 4 oz beer (I used Corona light); 1/4 cup white vinegar; 1 lime (juice of); 2 tsp cumin; 2 tsp garlic powder; 1 tsp dried oregano; salt; paprika; 2 -3 jalapeños (seeded); 3 tbsp fresh cilantro; 2 tbsp olive oil; 1 clove garlic; 1 tbsp white vinegar; pinch cumin; kosher salt (and black pepper, to taste); 2 tbsp sour cream

Peruvian Roasted Chicken with Aji Verde Sauce, inspired by one of the best rotisserie chicken spots in New York, Pio Pio.

⏱️ 420 min 🔪 Prep: 10 min 🔥 Cook: 50 min 📊 Hard 👁️ 5 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

1 whole chicken
4 oz beer (I used Corona light)
1/4 cup white vinegar
1 lime (juice of)
2 tsp cumin
2 tsp garlic powder
1 tsp dried oregano
salt
paprika
2 -3 jalapeños (seeded)
3 tbsp fresh cilantro
2 tbsp olive oil
1 clove garlic
1 tbsp white vinegar
pinch cumin
kosher salt (and black pepper, to taste)
2 tbsp sour cream

Steps

Wash chicken and remove all fat.
Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano.
Place in a large bag and marinate overnight.
Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up.
Discard marinade.
Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 50 minutes, basting with the pan juices half way through.
To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F.
The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°.
Let the chicken rest for 5 minutes before carving.
**TO BBQ- If you want to make this chicken on the grill, I would recommend cutting the chicken into individual pieces before you marinate. Position the grill rack 4-6 inches above the fire. Cook covered turning often about 20-25 minutes, until juices run clear when the thigh is pierced with a knife.
Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans or plantains.