Peruvian Roast Chicken with Garlic and Lime

Name: Peruvian Roast Chicken with Garlic and Lime
Yield: Serves 4
Cuisine: Latin America & Caribbean, Central & South American
Ingredients: 3 tablespoons, extra-virgin olive oil; 1/4 cup lightly packed, fresh mint leaves; 2 tablespoons, kosher salt; 6 , medium garlic cloves, peeled and roughly chopped; 1 tablespoon, ground black pepper; 1 tablespoon, ground cumin; 1 tablespoon, sugar; 2 teaspoons, smoked paprika; 2 teaspoons, dried oregano; 2 teaspoons, finely grated zest and 1/4 cup juice from 2 limes; 1 teaspoon minced, habanero chile (see note); 1 (3 1/2-to 4-pound), whole chicken

Main Courses
Latin America & Caribbean
Central & South American
Poultry
Chicken

Appears in Cook's Illustrated March/April 2011, America's Test Kitchen TV

Pollo a la brasa is an iconic Peruvian dish that features a spit-roasted bird with an evenly bronzed exterior, moist meat, and robust seasoning. We hoped that an oven—and supermarket staples—could create a similarly flavorful and tender roast chicken.

SERVES 4

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