Peruvian Roasted Chicken

Name: Peruvian Roasted Chicken
Prep time: 10 min
Cook time: 50 min
Total time: 7 h
Yield: 1 serving
Ingredients: 1 whole chicken; 2-3 jalapeños; 4 oz beer; 3 tbsp fresh cilantro; 1/4 cup white vinegar; 2 tbsp olive oil; 1 lime; 1 clove garlic; 2 tsp cumin; 1 tbsp white vinegar; 2 tsp garlic powder; pinch cumin; 1 tsp dried oregano; kosher salt; salt; 2 tbsp sour cream; paprika

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
6 hrs
Total Time
7 hrs
Course
Dinner
Cuisine
South American, American

Peruvian Roasted Chicken

Iris Warren

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

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Ingredients

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

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Instructions

Wash chicken and remove all fat.
Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans or plantains.
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.