Roast Chicken Peruvian Style

Name: Roast Chicken Peruvian Style
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 44.37 ml extra-virgin olive oil; 59.14 ml fresh mint leaves, lightly packed; 29.58 ml kosher salt; 6 medium garlic cloves, peeled and roughly chopped; 14.79 ml ground black pepper; 14.79 ml ground cumin; 14.79 ml sugar; 9.85 ml smoked paprika; 9.85 ml dried oregano; 9.85 ml lime zest, finely grated; 59.14 ml lime juice; 4.92 ml habanero pepper, minced; 1814.36 g whole chickens; 340.19 g can beer, half filled and sprayed with nonstick cooking spray; 177.44 ml mayonnaise; 14.79 ml lime juice; 14.79 ml fresh cilantro, minced; 1 garlic clove, minced to a paste; 4.92 ml pickled jalapeno pepper, minced to a paste; salt, to taste

Submitted by Member 610488

"This recipe is from a dinner party one of my friends had recently. Really great chicken!!"

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Ready In:: 1hr 30mins
Ingredients:: 20
Serves:: 4

ingredients

44.37 ml extra-virgin olive oil
59.14 ml fresh mint leaves, lightly packed
29.58 ml kosher salt
6 medium garlic cloves, peeled and roughly chopped
14.79 ml ground black pepper
14.79 ml ground cumin
14.79 ml sugar
9.85 ml smoked paprika
9.85 ml dried oregano
9.85 ml lime zest, finely grated
59.14 ml lime juice
4.92 ml habanero pepper, minced
1814.36 g whole chickens
340.19 g can beer, half filled and sprayed with nonstick cooking spray
Spicy Mayo
177.44 ml mayonnaise
14.79 ml lime juice
14.79 ml fresh cilantro, minced
1 garlic clove, minced to a paste
4.92 ml pickled jalapeno pepper, minced to a paste
salt, to taste

directions

Process all ingredients except chicken in blender until smooth paste forms, 10 to 20 seconds. Using fingers or handle of wooden spoon, carefully loosen skin over thighs and breast and remove any excess fat.
Using gloves, rub half of paste beneath skin of chicken. Spread entire exterior surface of chicken with remaining paste. Tuck wing tips underneath chicken. Place chicken in gallon-size zipper-lock bag and refrigerate at least 8 hours and up to 24 hours.
Adjust oven rack to lowest position and heat oven to 325 degrees F. Place a 12-ounce can of beer on baking dish with high sides. Slide chicken onto beer can so chicken stands upright and breast is perpendicular to bottom of pan.
Roast until skin just begins to turn golden and instant-read thermometer inserted into thickest part of breast registers 140 degrees, 45 to 55 minutes. Carefully remove chicken and pan from oven and increase oven temperature to 500 degrees F.
When oven is heated to 500 degrees F, place 1 cup water in bottom of pan and return pan to oven. Roast until entire skin is browned and crisp and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, about 20 minutes (replenish water as necessary to keep pan from smoking), rotating bird 180 degrees halfway through cooking. If the top of the chicken is becoming too dark during roasting, place a 7-inch-square piece of foil over the neck and wingtips.
Carefully remove chicken from oven and let rest, still on the can of beer, 20 minutes. While the chicken is resting, mix all the spicy mayo ingredients. Afterwards using a kitchen towel, carefully lift chicken off beer can and onto platter or cutting board. Carve chicken and serve with spicy mayo.