Ingredients:

  • 1 whole chicken (about 3-4 pounds / 1.4-1.8 kg), preferably organic
  • 1 tablespoon / 15ml olive oil
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 2 tablespoons / 30ml soy sauce (low-sodium recommended)
  • 2 tablespoons / 30ml vegetable oil
  • 2 tablespoons / 30ml red wine vinegar
  • 2 tablespoons / 30ml aji amarillo paste (or 1 tbsp smoked paprika + ½ tsp cayenne pepper)
  • 1 tablespoon / 15ml lime juice, freshly squeezed
  • 1 tablespoon / 15ml Worcestershire sauce
  • 1 tablespoon / 15ml ground cumin
  • 1 tablespoon / 15ml paprika
  • 1 teaspoon / 5ml dried oregano
  • 1 teaspoon / 5ml black pepper, freshly ground
  • 1 teaspoon / 5ml kosher salt (or to taste)
  • ½ teaspoon / 2.5ml turmeric powder

Instructions:

  1. Spatchcock the chicken by cutting along both sides of the backbone with kitchen shears. Remove the backbone. Press the chicken flat. Pat dry with paper towels.
  2. In a large bowl, whisk together all the marinade ingredients until well combined.
  3. Place the chicken in the bowl (or resealable bag). Rub the marinade all over the chicken, ensuring it gets under the skin. Cover and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours).
  4. Preheat oven to 425°F (220°C). Place the roasting rack into the roasting pan.
  5. Place the marinated chicken, skin-side up, on the prepared roasting rack. Drizzle with 1 tablespoon olive oil.
  6. Roast for 45-60 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Let the chicken rest for 10-15 minutes before carving and serving.