Peruvian Chicken

This marinade makes the chicken incredibly moist!

Serves:  4

Ingredients

• 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

Instructions

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. Add about 1/2 cup or so of water to the bottom of the 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.

You can add a dipping sauce of Sriracha and Mayo for a nice little zing!  Just a couple of dashes of Sriracha to a couple tablespoons of mayo and your good to go (I also added a bit of lime juice too)!

Source:  FoodNetwork, The Kitchen guest - Franco Noriega