Yes, you can achieve the crispy, spicy restaurant-style roast chicken of Peru at home—cilantro-lime salsa verde and all.
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As author Sandra A. Gutierrez knows full well, wood-smoked Peruvian roast chicken is an art form. This home-cooked version, adapted from her cookbook gets pretty close to that iconic pollería flavor by spatchcocking a whole bird , then bathing it in a marinade of dark beer, spices, and chile paste. After slow-roasting at high heat, the chicken is crispy and deeply flavorful all over, a perfect complement to the citrusy, spicy creaminess of the green aïoli. Serve with hot white rice or roasted potatoes, both of which are ideal vessels for more of that delicious sauce.
A note on ingredients: Ají panca and ají amarillo are spicy yet subtly fruity chiles grown throughout Peru, and are widely available in jarred roasted chile pastes. Huacatay, also known as black mint, is an aromatic herb used in dishes across South America, often sold jarred or frozen. Marinate the chicken: In a medium bowl, whisk together the beer, ají panca paste, garlic, oil, ají amarillo paste, cumin, and salt.
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