Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.4-1.8 kg)
  • 1/4 cup (60 ml) soy sauce (low sodium preferred)
  • 1/4 cup (60 ml) vegetable oil
  • 1/4 cup (60 ml) red wine vinegar
  • 4 cloves garlic, minced
  • 2 tablespoons aji amarillo paste (or 1 tbsp yellow bell pepper puree plus a pinch of cayenne pepper)
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground turmeric
  • 1/4 cup beer (optional)

Instructions:

  1. Pat the chicken dry with paper towels, inside and out.
  2. In a large bowl, whisk together all marinade ingredients until well combined.
  3. Place the chicken in the bowl or zip-top bag with the marinade. Ensure the chicken is thoroughly coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight (up to 24 hours).
  4. Preheat oven to 425°F (220°C).
  5. Remove the chicken from the marinade, letting excess drip off. Discard the marinade. Truss the chicken legs with kitchen twine if desired.
  6. Place the chicken in the roasting pan (on a rack, if using). Roast for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  7. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
  8. Carve the chicken and serve immediately.