This recipe is inspired by @skinnytasteand the delicious Peruvian chicken on her website!
Ingredients:
1 cup beer
1/4 cup rice vinegar
1/3 cup lemon juice
4 tsp cumin
4 garlic cloves, minced
2 tbsp honey
1-2 tbsp fresh basil (or mint, parsley or cilantro), chopped
2 whole chickens, spatchcocked
Smoky paprika
Dipping sauce:
2 whole avocados
2 tbsp mayo
Juice 1/2 lemon
1/2 tsp cumin
1 tbsp sriracha hot sauce (to taste)
1 tbsp basil
Salt and pepper
Directions:
Mix together all ingredients from beer to basil to create a marinate.
Place chicken in a large ziploc bag and pour marinade over chicken. Let marinate overnight. I made sure to flip the bag over before I went to sleep and again right when I woke up to be sure both sides of chicken get to sit in the marinade.
Preheat oven to 425°F.
Remove chicken from marinade (I tried my best to scoop out all the garlic and herbs) and place on baking sheet, skin side up.
Sprinkle generously with smoky paprika.
Bake uncovered for about 45 minutes. Test for doneness with meat thermometer.
In the meantime, prepare the dipping sauce, by mixing together all the ingredients.
Erin Eats 