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Chef Franco Noriega Peruvian Chicken with Quinoa Salad


Peruvian Chicken

  • 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

Rocoto Vinaigrette or we can use Habanero Pepper Vinaigrette
  • Red quinoa
  • Kale
  • Plantains
  • Avocado
  • Sunflower seeds


Peruvian Chicken

  • 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.