Description
Total: 7 hourshrs
Ingredients
1whole chicken
4ozbeer, I used Corona light
1/4cupwhite vinegar
1lime, juice of
2tspcumin
2tspgarlic powder
1tspdried oregano
salt
paprika
Peruvian Roasted Chicken with Aji Verde Sauce, inspired by one of the best rotisserie chicken spots in New York, Pio Pio.
2-3jalapeños, seeded
3tbspfresh cilantro
2tbspolive oil
1clovegarlic
1tbspwhite vinegar
pinchcumin
kosher salt, and black pepper, to taste
2tbspsour cream
Instructions
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.
Last Step:
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Notes
Points+ with Skin: drumstick 2 pts, wing 3 pts, thigh 4 pts, 4 oz breast 5 pts
