Pollo a la Brasa | Peruvian Roast Chicken

Peel 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.

Wash the chicken thoroughly and pat dry. Place it in a large baking dish or a freezer bag, pour the marinade over it, and ensure the meat is covered everywhere. Marinate overnight (or for at least 8 hours) in the refrigerator.

Preheat 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.