Directions: |
Directions: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 serving 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. Serve with...
Aji Verde Sauce
4 jalapeņos, seeded (can do more)
handful fresh cilantro
6 tbsp olive oil
3 clove garlic
3 tbsp white vinegar
1/2 tsp cumin
salt and pepper
6 tbsp half & half
Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans or plantains. |
This recipe for Peruvian Roasted Chicken is from