Peruvian Roasted Chicken






Yield: 4 people

1 whole chicken (about 2 -3 ½ lbs) without giblets

1 tbsp salt

1 tbsp pepper

1 tbsp aji panca paste

3 tbsp garlic paste

1 tsp ginger

1 tsp huacatay (black mint) (you can buy it as a frozen paste at any Latin American store)

1 tsp rosemary, finely chopped

1 tsp oregano

1 tbsp soy sauce

¼ cup dark beer

2 tsp red wine vinegar

1 tsp cumin

Salt and pepper to taste



1. Season the chicken with salt and pepper.

2. Mix the rest of the ingredients thoroughly to form a paste, adding more beer if you would like it thinner. Taste the paste and adjust seasoning as needed.

3.Rub it on the chicken inside and out, under the skin if possible, making sure it does not get cut or broken.

4. Place chicken in a bowl and cover with plastic wrap. Let it marinate in the refrigerator for at least 4 hours.

5. Place chicken in roasting pan and put it in the oven for 2 hours on 350 degrees Fahrenheit