Peruvian Roasted Chicken

Step 1

Wash chicken and remove all fat.

Step 2

Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano.

Step 3

Place in a large bag and marinate overnight.

Step 4

Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up.

Step 5

Discard marinade.

Step 6

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.

Step 7

To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F.

Step 8

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°.

Step 9

Let the chicken rest for 5 minutes before carving.

Step 10

**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.

Step 11

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