📝 About This Recipe
Transport your taste buds to the streets of Lima with this iconic Peruvian rotisserie-style chicken, famous for its deeply savory, smoky, and crispy skin. Marinated in a potent blend of soy sauce, garlic, cumin, and dark beer, the meat becomes incredibly tender and infused with complex Andean flavors. It is a true celebration of Peruvian rotisserie technique, traditionally served with the addictive 'Aji Verde' sauce that provides a creamy, spicy kick.
🥗 Ingredients
The Chicken
- 1 piece Whole Chicken (approx. 3.5-4 lbs, patted dry)
The Marinade
- 1/4 cup Soy Sauce (use dark soy sauce for deeper color if available)
- 1/2 cup Dark Beer (Malta or a dark lager works best)
- 6 cloves Garlic (minced into a fine paste)
- 1 tablespoon Cumin (ground)
- 1 tablespoon Smoked Paprika (sweet or hot depending on preference)
- 1 tablespoon Dried Oregano (preferably Peruvian or Mexican)
- 1 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Vegetable Oil
- 1 tablespoon Lime Juice (freshly squeezed)
Aji Verde Sauce
- 2 tablespoons Aji Amarillo Paste (found in Latin markets)
- 1/2 cup Mayonnaise (full fat for best texture)
- 1 cup Fresh Cilantro (leaves and tender stems)
- 1 piece Jalapeño (seeded for less heat)
- 1/4 cup Queso Fresco (crumbled)
- 1 teaspoon White Vinegar
👨🍳 Instructions
-
1
In a medium bowl, whisk together the soy sauce, dark beer, garlic paste, cumin, smoked paprika, oregano, black pepper, oil, and lime juice to create the marinade.
-
2
Place the chicken in a large resealable bag or a deep dish. Carefully loosen the skin over the breast and thighs with your fingers and pour some marinade directly under the skin.
-
3
Pour the remaining marinade over the chicken, ensuring it is fully coated inside and out. Seal and refrigerate for at least 12 hours, preferably 24, turning occasionally.
-
4
Preheat your oven to 425°F (220°C). If using a rotisserie attachment, set it up. Otherwise, place a roasting rack inside a heavy roasting pan.
-
5
Remove the chicken from the marinade and pat the skin partially dry with paper towels (this helps the skin get crispy). Do not rinse.
-
6
Truss the chicken with kitchen twine to ensure even cooking and tuck the wing tips behind the back.
-
7
Place the chicken on the roasting rack and roast for 20 minutes at 425°F to jumpstart the browning process.
-
8
Reduce the oven temperature to 375°F (190°C) and continue roasting for another 45-55 minutes.
-
9
While the chicken roasts, prepare the Aji Verde sauce: Combine all sauce ingredients in a blender and process until smooth and creamy. Keep refrigerated until serving.
-
10
Check the chicken's internal temperature with a meat thermometer; it should reach 165°F (74°C) in the thickest part of the thigh.
-
11
For extra crispy skin, turn on the broiler for the last 2-3 minutes of cooking, watching closely to prevent burning.
-
12
Remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute for maximum tenderness.
💡 Chef's Tips
For the most authentic flavor, use a dark Peruvian beer like Cusqueña Negra if you can find it. Always marinate for at least 12 hours; the salt in the soy sauce acts as a brine to keep the meat juicy. Don't skip the resting period after roasting, or all those delicious juices will run out on the cutting board. If you don't have a roasting rack, roast the chicken on a bed of thick-cut onions and carrots to elevate it from the pan drippings.
🍽️ Serving Suggestions
Serve with thick-cut Peruvian fries (papas fritas) for the classic 'Pollo con Papas' experience. Pair with a fresh Ensalada Mixta (lettuce, tomato, and cucumber with a simple lime vinaigrette). A side of Arroz Chaufa (Peruvian fried rice) makes for a hearty and traditional feast. Wash it all down with a cold glass of Inca Kola or a refreshing Pisco Sour.