Buy all ingredients right below the recipe
Marinade & Chicken
- 1 Whole chicken (approx. 1.7 kg)
- 120 ml Spirit vinegar
- 2 tbsp Chili powder
- 4 cloves Garlic (freshly pressed)
- 620 ml Vegetable oil (for marinade & frying)
- 120 ml Dark soy sauce
- 250 ml Dark beer
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Cumin (ground)
Side Dishes
- 6 Large potatoes (waxy)
- 1 Iceberg lettuce
- 3 Tomatoes
- ½ Cucumber
- 4 tbsp Salad dressing of choice
Preparation & Marinating
- 1Peel and finely press the garlic. In a large bowl, mix vinegar, soy sauce, 120 ml vegetable oil, dark beer, chili powder, garlic, salt, pepper, and cumin to form a smooth marinade.
- 2Thoroughly wash and pat dry the chicken. Place it in a large baking dish or a freezer bag, pour the marinade over it, and ensure the meat is fully covered. Marinate in the refrigerator overnight (or for at least 8 hours).
Roasting & Frying
- 1Preheat the oven to 200 °C top/bottom heat. Remove the chicken from the marinade, place it in a roasting pan, and baste with some of the remaining marinade. Pour a little water into the bottom of the roasting pan to keep the meat juicy.
- 2Roast the chicken in the oven for approx. 90–120 minutes until the skin is dark brown and crispy. Check with a wooden skewer: if clear meat juices run out, it's done.
- 3Meanwhile, peel the potatoes, cut them into thick sticks, and deep-fry them in the remaining 500 ml vegetable oil until golden brown. Drain on kitchen paper and lightly salt.
Serving
- 1Roughly chop the iceberg lettuce, slice the tomatoes and cucumbers. Mix everything in a bowl with the dressing.
- 2Portion the cooked chicken (preferably quarter it) and serve with the French fries and fresh salad. Spicy dips are an excellent accompaniment.
Knuspr-Küche
Tipp: Für eine besonders knusprige Haut das Hähnchen während des Bratens gelegentlich mit der restlichen Marinade bestreichen. Servieren Sie dazu eine hausgemachte Aji-Sauce (scharfe grüne Sauce) für das authentische Peru-Erlebnis!