Peruvian Style Beer Can Chicken Food

PERUVIAN STYLE OVEN ROASTED CHICKEN

Steps:

• Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well and form a paste.
• Add lemon juice to cold water.
• Clean chicken of any loose fat.
• Use the lemon water to wash chicken.
• Coat the chicken completely with spice paste, rubbing into every surface. Rub the paste under the skin as much as possible.
• Place the chicken in refrigerator for at least 2 hours.
• Preheat the oven to 425°F
• Tuck the wings under the back, cross the legs, and tie with kitchen twine.
• Place the chicken, breast side down, in a roasting pan and roast 35 to 40 minutes, until the back is golden brown.
• Flip the chicken over. Cut the string and to open up the legs.
• Baste the chicken with the drippings and roast 20 to 25 minutes more, until the whole chicken is golden brown.
• Let rest for 10 minutes before carving.

PERUVIAN CHICKEN

Steps:

• Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving.