Steps
- Blend 2 tablespoons of soy sauce, the juice of 2 limes, 5 garlic cloves, 1 teaspoon of minced ginger, ¼ cup of dark beer, and 1 tablespoon of olive oil.
- Add 1 teaspoon of balsamic vinegar, 1 tablespoon of huacatay paste, 1 tablespoon of ají panca paste, 1½ teaspoons of ground cumin, and ¾ teaspoon of ground annatto.
- Blend in 1 teaspoon of dried oregano, 1 teaspoon of dried rosemary, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of cayenne pepper, until smooth.
- Rub some marinade under the skin of 1.35kg of bone-in, skin-on chicken pieces. Coat with the rest, cover, and refrigerate for at least 6 hours.
- Preheat the oven to 425°F / 220°C. Set the chicken on a rack in a roasting pan and spoon over the marinade. Roast for 45-60 minutes, until the thickest meat reaches 165°F / 74°C.