Peruvian Chicken


Peruvian Chicken (Pollo a la Brasa)


Sauce
Pat chicken dry and set into large bowl.

In a small bowl, whisk together garlic and next nine ingredients (including salt and pepper). Pour it over the chicken and rub into the skin. Cover and refridgerate chicken for at least 1 hour, or overnight.

Heat oven to 450F. Remove chicken from marinade and set into large iron skillet or baking dish. Pat dry with paper towls. Drizzle with olive oil.

Bake chicken until cooked through (40 minutes for whole chicken). Make sauce. Rest for 10 minutes before serving.

Sauce: Whisk together all sauce ingredients, or use hand mixer for thinner consistency.