Peruvian Style Beer Can Chicken Food

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PERUVIAN STYLE OVEN ROASTED CHICKEN



Peruvian Style Oven Roasted Chicken image

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.

Provided by David04

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 387.3, Fat 29, SaturatedFat 7.1, Cholesterol 107, Sodium 105.8, Carbohydrate 3.7, Fiber 1, Sugar 1, Protein 26

PERUVIAN CHICKEN



Peruvian Chicken image

Provided by Food Network

Categories     main-dish

Time P1DT1h20m

Yield 4 servings

Number Of Ingredients 12

1/2 tablespoon chopped fresh rosemary
1 tablespoon ground cumin
3 cloves garlic
3 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon fresh oregano
Juice of 1/2 lime
1 tablespoon hoisin sauce
1 bottle beer (lager)
1/2 tablespoon salt
1 tablespoon freshly ground black pepper
One 3- to 4-pound 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.

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