How to cook a Simple Peruvian chicken recipe

Add 12 ounces of beer to the blender.

Add 3/4 teaspoon of dried rosemary to the blender and crush it.

Add 1 tablespoon of cumin to the blender.

Add 2 tablespoons of chopped garlic to the blender.

Add 3 tablespoons of soy sauce to the blender.

Add 1 teaspoon of white vinegar to the blender.

Add 3/4 teaspoon of dried oregano to the blender.

Add juice from 1/2 lime to the blender.

Add 1/2 tablespoon of salt to the blender.

Add 1/2 tablespoon of black pepper to the blender.

Add 1 tablespoon of hoisin sauce to the blender.

Blend the mixture for about 15 seconds.

Place a 4 pound chicken into a freezer bag.

Pour the marinade from the blender into the freezer bag with the chicken.

Seal the bag and mix the marinade with the chicken, then refrigerate for 24 hours.

After 24 hours, remove the chicken from the bag and shake off excess marinade.

Spatchcock the chicken by cutting out the backbone with a sharp knife.

Place the chicken in a roasting pan with 6 lime wedges underneath.

Pour the remaining marinade into the roasting pan.

Sprinkle paprika over the chicken for color.

Preheat the oven to 400 degrees Fahrenheit and roast the chicken for 1 hour.

Prepare the Peruvian green sauce by blending 1 cup of cilantro leaves, 1 jalapeno pepper (seeds removed), 2 cloves of garlic, and 1 tablespoon of extra virgin olive oil.

Equipment Needed