📝 About This Recipe
Transport your kitchen to the streets of Lima with this legendary Peruvian rotisserie-style chicken, known for its crispy, mahogany skin and incredibly juicy interior. The secret lies in a 24-hour marinade of dark beer, soy sauce, and earthy spices like cumin and smoked paprika. This dish is a masterclass in balanced flavors—salty, savory, and slightly smoky—making it a beloved staple of South American comfort food.
🥗 Ingredients
The Chicken
- 1 piece Whole Chicken (approx. 3.5 to 4 lbs, giblets removed)
The Marinade
- 1/2 cup Dark Beer (such as Negra Modelo or a stout)
- 1/4 cup Soy Sauce (low sodium preferred)
- 6 cloves Garlic (minced into a paste)
- 2 tablespoons Aji Panca Paste (Peruvian mild red pepper paste)
- 1 tablespoon Ground Cumin
- 1 tablespoon Smoked Paprika
- 1 tablespoon Dried Oregano (preferably Mexican or Peruvian)
- 1 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Vegetable Oil
- 1 tablespoon Lime Juice (freshly squeezed)
Aji Verde Sauce
- 2 tablespoons Aji Amarillo Paste (Peruvian yellow chili paste)
- 1 cup Fresh Cilantro (packed leaves and stems)
- 1/2 cup Mayonnaise
- 1 piece Jalapeño (seeded for less heat)
- 2 ounces Queso Fresco (or feta cheese)
👨🍳 Instructions
-
1
Prepare the chicken by patting it completely dry with paper towels. Use your fingers to gently loosen the skin over the breast and thighs, creating pockets for the marinade.
-
2
In a medium bowl, whisk together the dark beer, soy sauce, garlic paste, aji panca, cumin, paprika, oregano, black pepper, oil, and lime juice until well combined.
-
3
Place the chicken in a large Ziploc bag or a deep glass dish. Pour the marinade over the chicken, ensuring you get plenty of the mixture under the loosened skin and inside the cavity.
-
4
Seal the bag and refrigerate for at least 12 hours, though 24 hours is highly recommended for the deepest flavor penetration.
-
5
Remove the chicken from the refrigerator 45 minutes before cooking to take the chill off. Preheat your oven to 425°F (220°C).
-
6
Truss the chicken legs with kitchen twine and tuck the wings under the body to ensure even cooking.
-
7
Place the chicken on a rack set inside a roasting pan. This allows hot air to circulate, resulting in crispier skin on all sides.
-
8
Roast for 20 minutes at 425°F to sear the skin, then reduce the oven temperature to 375°F (190°C).
-
9
Continue roasting for another 45-55 minutes. Baste once halfway through with any accumulated pan juices.
-
10
While the chicken roasts, make the Aji Verde by blending all sauce ingredients in a food processor until smooth. Keep chilled until serving.
-
11
Check the chicken for doneness using an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone). It should read 165°F (74°C).
-
12
Remove the chicken from the oven and let it rest for at least 15 minutes before carving. This is crucial for keeping the juices inside the meat.
-
13
Carve into quarters or eighths and serve alongside the Aji Verde sauce.
💡 Chef's Tips
Use a high-quality dark beer; the sugars help caramelize the skin to that signature dark brown color. If you can't find Aji Panca paste, substitute with 1 tablespoon of tomato paste mixed with 1 teaspoon of chipotle powder. Always use a roasting rack; if the chicken sits in its own juices, the bottom skin will become soggy. Don't skip the resting period! Cutting the chicken too early will cause the juices to run out, leaving the meat dry.
🍽️ Serving Suggestions
Serve with thick-cut Peruvian steak fries (papas fritas) for the most authentic experience. A simple side salad of iceberg lettuce, tomato, and avocado with a lime vinaigrette balances the richness. Pair with a glass of ice-cold Inka Kola or a crisp Peruvian Pilsen beer. Offer extra Aji Verde sauce on the side—it's so addictive your guests will want to dip everything in it.