Buy all ingredients right below the recipe
Ingredients for the chicken and roasting
- 1 whole chicken (approx. 1.7 kg)
- 120 ml vinegar (10%)
- 2 tablespoons ground chili pepper
- 6 cloves garlic (crushed)
- 620 ml sunflower oil (for marinade and frying)
- 120 ml dark soy sauce
- 250 ml brown beer
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon ground cumin
Side dishes and salad
- 6 large potatoes (peeled, cut into wedges)
- 1 head iceberg lettuce (chopped)
- 3 medium tomatoes (sliced)
- 1/2 cucumber (sliced)
- 100 ml salad dressing (of choice)
Preparation
- 1In a large bowl, mix the marinade ingredients: vinegar, soy sauce, 120 ml vegetable oil, brown beer, ground chili, crushed garlic, salt, pepper, and cumin. Mix thoroughly.
- 2Place the chicken in a large baking dish or bowl, and pour the marinade over it, ensuring it covers all sides. Cover and let it marinate in the refrigerator overnight (or for at least 4-6 hours).
- 3Preheat the oven to 200 °C. Remove the chicken from the refrigerator, brush it one last time with the marinade, then place it in the baking dish. Pour a little water into the bottom of the dish to prevent the meat from drying out.
- 4Roast the chicken for approximately 2 hours, or until the skin is crispy and golden brown, and the meat is fully cooked through. (Check with a meat thermometer in the thickest parts).
- 5Meanwhile, heat the remaining 500 ml of oil and fry the potato wedges until golden brown. Drain on paper towels and season with salt to taste.
Serving
- 1Prepare the salad: mix the chopped iceberg lettuce, tomato slices, and cucumber with your chosen salad dressing.
- 2Carve the cooked roast chicken (traditionally into quarters) and serve with hot french fries, fresh salad, and any desired sauces.
Tip
For an even more authentic taste, use Peruvian yellow chili paste (Aji Amarillo), if available.
The chicken skin will be even crispier if you turn on the grill function for the last 10 minutes of roasting.
