Peruvian Style Oven Roasted Chicken |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is awesome served with the Aji Verde Sauce......I found a stand that allows you to cook the chicken upright. It is used for making beer can chicken, however I soak wood chips in water for an hour and place them in the center of the stand instead of the beer can. This gives the chicken more of a rotisserie style finish and comes out tasting even better. Ingredients:
4 lbs whole chickens |
4 tablespoons white vinegar |
3 tablespoons white wine |
3 tablespoons canola oil |
2 1/2 tablespoons garlic powder |
2 tablespoons paprika |
1 1/2 tablespoons cumin |
salt and pepper |
1 tablespoon lemon juice |
1 quart cold water |
Directions:
1. Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well and form a paste.
2. Add lemon juice to cold water.
3. Clean chicken of any loose fat.
4. Use the lemon water to wash chicken.
5. Coat the chicken completely with spice paste, rubbing into every surface. Rub the paste under the skin as much as possible.
6. Place the chicken in refrigerator for at least 2 hours.
7. Preheat the oven to 425°F
8. Tuck the wings under the back, cross the legs, and tie with kitchen twine.
9. Place the chicken, breast side down, in a roasting pan and roast 35 to 40 minutes, until the back is golden brown.
10. Flip the chicken over. Cut the string and to open up the legs.
11. Baste the chicken with the drippings and roast 20 to 25 minutes more, until the whole chicken is golden brown.
12. Let rest for 10 minutes before carving.
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