Pollo a la Brasa (Peruvian Roasted Chicken)

🛒 Ingredients

• Chicken 200 g · 430 kcal
• Aji Amarillo Paste 5 g · 10 kcal
• Garlic, minced 5 g · 7 kcal
• Cumin powder 1 g · 4 kcal
• Dried Oregano 1 g · 3 kcal
• Smoked Paprika 1 g · 3 kcal
• Black Pepper 0 g · 1 kcal
• Soy Sauce 10 g · 7 kcal
• White Vinegar 10 g · 2 kcal
• Dark Beer 25 g · 11 kcal
• Vegetable Oil 5 g · 44 kcal

👨‍🍳 Instructions

1. In a large bowl, combine aji amarillo paste, minced garlic, cumin powder, dried oregano, smoked paprika, black pepper, soy sauce, white vinegar, dark beer, and vegetable oil to create the marinade.
2. Place the chicken into the marinade, ensuring it is fully coated; refrigerate for at least 4 hours, or preferably overnight.
3. Preheat your oven to 200°C (400°F) or prepare a rotisserie grill for indirect medium-high heat.
4. Roast the chicken for 70-90 minutes, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh, basting occasionally with any remaining marinade.
5. Once cooked, remove the chicken from the oven or grill and let it rest for 10-15 minutes before carving and serving.