Peruvian Roasted Chicken Recipe

Name: Peruvian Roasted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken Ingredients:; 1 whole chicken; 4 oz beer (I used Corona light); 1/4 cup white vinegar; 1 lime, juice of; 2 tsp cumin; 2 tsp garlic powder; 1 tsp dried oregano; salt; paprika; Aji Verde Ingredients; 2-3 jalapenos, seeded; 3 tbsp fresh cilantro; 2 tbsp olive oil; 1 clove garlic; 1 tbsp white vinegar; pinch cumin; salt and pepper; 2 tbsp sour cream; Place all ingredients in a blender and puree until smooth. Serve over chicken, rice

Servings: persons

Chicken Ingredients:
1 whole chicken
4 oz beer (I used Corona light)
1/4 cup white vinegar
1 lime, juice of
2 tsp cumin
2 tsp garlic powder
1 tsp dried oregano
salt
paprika
Aji Verde Ingredients
2-3 jalapenos, seeded
3 tbsp fresh cilantro
2 tbsp olive oil
1 clove garlic
1 tbsp white vinegar
pinch cumin
salt and pepper
2 tbsp sour cream
Place all ingredients in a blender and puree until smooth. Serve over chicken, rice

1
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.
2
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 425u00b0 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 160u00b0F. The chicken needs to reach an internal temperature of 165u00b0F, but after the chicken is taken out of the oven it should rise to 165u00b0. Let the chicken rest for 5 minutes before carving.
3
**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.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Chicken Ingredients:, 1 whole chicken, 4 oz beer (I used Corona light), 1/4 cup white vinegar, and more.

Yes, Peruvian Roasted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peruvian Roasted Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions