Ingredients:
1 whole chicken
4 oz beer (I used Corona light)
¼ cup white vinegar
1 lime, juice of
2 tsp cumin
2 tsp garlic powder
1 tsp dried oregano
salt
paprika
Procedure:
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.
Chef's Tips:
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.
Restaurant: Pio Pio Peruvian Restaurant, USA
Recipe Type: Authentic
Recipe Author: Unknown
Original Photograph By: Unknown
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.skinnytaste.com/2009/04/peruvian-roasted-chicken-with-aji-verde.html
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