Chef Franco Noriega Peruvian Chicken with Quinoa Salad

Peruvian Chicken

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• 1/2 tablespoon chopped fresh rosemary
• 1 tablespoon ground cumin
• 3 cloves garlic
• 3 tablespoons soy sauce
• 1 tablespoon white vinegar
• 1 tablespoon fresh oregano
• Juice of 1/2 lime
• 1 tablespoon hoisin sauce
• 1 bottle beer (lager)
• 1/2 tablespoon salt
• 1 tablespoon freshly ground black pepper
• One 3- to 4-pound chicken

Quinoa Salad

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Rocoto Vinaigrette or we can use Habanero Pepper Vinaigrette

• Red quinoa
• Kale
• Plantains
• Avocado
• Sunflower seeds

Peruvian Chicken

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• Special equipment: an instant-read thermometer


• Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined.


• Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.


• Preheat the oven to 400 degrees F.


• Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan.


• Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour.


• Let the chicken rest for 15 minutes before slicing and serving.