Recipe Index

Ingredients

• 1/2 cup beer (pilsner or ale)
• 4 cloves garlic, minced
• 2 tbsp fresh lime juice
• 2 tbsp canola oil
• 2 tsp kosher salt
• 2 tsp paprika
• 1 tsp ground cumin
• 3/4 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 1 chicken (about 3 1/2 lb), cut into pieces
• 2 fresh jalapenos, roughly chopped (seeds and ribs included)
• 1 tbsp aji amarillo paste (or substitute 1 jalapeno)
• 1 cup cilantro leaves, roughly chopped
• 2 tbsp grated cotija or Parmesan cheese (optional)
• 1 medium clove garlic, minced
• 1 tbsp vegetable oil
• 1 tsp white vinegar
• 1/2 tsp lime juice
• 1/3 cup mayonnaise
• Kosher salt and freshly ground black pepper, to taste

Method

1. Make the marinade: whisk the beer, 4 cloves minced garlic, lime juice, canola oil, salt, paprika, cumin, oregano, and pepper in a large bowl. Add the chicken pieces and turn to coat. Cover and marinate for at least 15 minutes at room temperature (or up to 4 hours in the fridge).
2. Heat the oven to 425°F, or prepare a grill for medium-high heat.
3. Make the green sauce: blend the jalapenos, aji amarillo paste, cilantro, cheese if using, 1 clove minced garlic, vegetable oil, vinegar, and lime juice until smooth. Stir in the mayonnaise, season with salt and pepper, and chill until serving.
4. Lift the chicken from the marinade and arrange skin-side up in a roasting pan, or place directly on the grill.
5. Roast or grill, turning once, until the skin is deeply browned and crisp and the thickest pieces reach 165°F, 40 to 45 minutes.
6. Rest for 10 minutes, then serve hot with the green sauce spooned over or alongside.

Prep: 15 min · Cook: 45 min · Total: 60 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data