Peruvian Roasted Chicken

This was a nice simple meal without a lot of planning for a hot Saturday

Ingredients:
1 (6-8 pound) roaster chicken

1/3 cup soy sauce

Juice of 1 lime (about 1/4 cup)

6 cloves garlic

1 tablespoon ground cumin

2 teaspoons paprika

1 teaspoon black pepper

1 tablespoon vegetable oil

  

Rinse the chicken inside and out. Remove the giblets and any excess fat, then pat dry with paper

towels. Put the chicken into a large zip-top bag.

Toss the garlic in a food processor and pulse until finely minced. Add the soy sauce, lime juice,

cumin, paprika, pepper, and oil and give it a whirl to combine. Pour the marinade over the chicken,

turning to coat. Squeeze the air out of the bag, seal it, and stash in the fridge while you get the grill

ready.

Set your grill up for an indirect cook at 400°F.

Remove the chicken from the marinade and place on a beer can chicken holder set in a shallow

roasting pan. Pour the remaining marinade over the chicken and then add about a cup of water to

the pan.

Close the lid and let the bird roast for 60 minutes.