Peruvian Grilled Chicken

Peruvian Grilled Chicken 

Ingredients 
 
1 whole broiler/fryer chicken (2-3 pounds), or bone-in/skin-on chicken pieces of your choice
For the marinade:
2 tablespoons soy sauce
Juice of 2 limes
5 cloves garlic
1 teaspoon fresh ginger, minced
¼ cup dark beer
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
1 tablespoons huacatay paste
1 tablespoon aji panca paste
1½ teaspoons ground cumin
¾ teaspoon ground annatto, for the red color
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper (more or less according to heat preference)

 
Instructions 
 
Combine all the marinade ingredients in a food processor and blend until smooth.
Loosen the skin on the chicken and rub some marinade under the skin. Place the chicken or chicken pieces in a large ziplock bag and pour the marinade over. Swish around to even coat the pieces. Marinate for at least 6 hours or overnight.

 
If using a convection oven : Preheat the oven to 475 degrees F and roast the chicken pieces for 10 minutes. Reduce the heat to 325 degrees F and roast the chicken for another 45 minutes. Otherwise cook them on your grill (That is what I did).

Remove the chicken from the oven or grill. It is recommended that you tent the chicken with foil for 10-15 minutes before serving. If using a whole chicken, cut the chicken into serving pieces.