Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg)
  • 1/4 cup / 60ml soy sauce, low sodium preferred
  • 1/4 cup / 60ml vegetable oil
  • 1/4 cup / 60ml red wine vinegar
  • 2 tablespoons / 30ml lime juice, freshly squeezed (about 1-2 limes)
  • 4 cloves garlic, minced
  • 2 tablespoons ají panca paste
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper, freshly ground
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1 teaspoon kosher salt
  • 1 lemon, quartered
  • Fresh herbs (rosemary, thyme)

Instructions:

  1. Pat the chicken dry with paper towels. This helps with crisping the skin.
  2. Whisk together all marinade ingredients in a large bowl.
  3. Place the chicken in the marinade, ensuring it's coated thoroughly. Marinate in the refrigerator for at least 4 hours, preferably overnight (up to 24 hours).
  4. Preheat the oven to 400°F / 200°C. Place the roasting rack in the center of the oven.
  5. Remove the chicken from the marinade (discard used marinade). Optionally, stuff the cavity with lemon quarters and fresh herbs.
  6. Place the chicken on the roasting rack in the roasting pan. Roast for 60-75 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F / 74°C.
  7. Let the chicken rest for 10-15 minutes before carving and serving. This allows the juices to redistribute.