Peruvian Roasted Chicken

Instructions

1. Wash chicken and remove all fat.
2. Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano.
3. Place in a large bag and marinate overnight.
4. Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up.
5. Discard marinade.
6. Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 50 minutes, basting with the pan juices half way through.
7. To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F.
8. The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°.
9. Let the chicken rest for 5 minutes before carving.
10. **TO BBQ- If you want to make this chicken on the grill, I would recommend cutting the chicken into individual pieces before you marinate. Position the grill rack 4-6 inches above the fire. Cook covered turning often about 20-25 minutes, until juices run clear when the thigh is pierced with a knife.
11. Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans or plantains.