Peruvian Roast Chicken in Soy, Cumin and Aji Marinade

What you need

• 1 whole chicken, about 1.8 kg (4 lb)
• 3 tbsp soy sauce
• 3 tbsp lime juice
• 2 tbsp white vinegar
• 60 ml (1/4 cup) dark beer, such as a stout
• 6 cloves garlic, minced
• 1 tbsp aji panca paste
• 1 tbsp aji amarillo paste
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp black pepper, freshly ground
• 1 tsp salt
• 2 tbsp vegetable oil

Method

Restated from the original video

1. 1

   In a bowl, whisk the soy sauce, lime juice, vinegar, beer, garlic, aji panca paste, aji amarillo paste, cumin, oregano, pepper, salt and oil into a loose marinade.

2. 2

   Pat the chicken dry. Loosen the skin over the breast and thighs with your fingers and spoon some of the marinade underneath.

3. 3

   Put the chicken in a bowl or zip bag, pour over the rest of the marinade and turn to coat.

4. 4

   Refrigerate for at least 4 hours, or overnight, turning it once or twice.

5. 5

   Take the chicken out of the fridge 30 min before roasting. Preheat the oven to 175 °C (350 °F).

6. 6

   Set the chicken breast side up on a rack over a roasting tin. Pour the leftover marinade into a small pan and boil it for 2 min so it is safe for basting.

7. 7

   Roast, brushing with the boiled marinade every 30 min, for 1 1/4-1 1/2 hours, until the skin is deep mahogany.

8. 8

   Check with a thermometer in the thickest part of the thigh: it must read 74 °C (165 °F) inside. If not, keep roasting and check every 10 min.

9. 9

   Rest the chicken loosely covered with foil for 10 min.

10. 10

    Cut into quarters with sturdy shears and serve with the juices from the tin.

Imported from carnediem.blog. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.