Nata's Peruvian Galinha Chicken

I love this chicken it is to die for LOL. Great for parties and Sunday dinners or anytime you want to treat yourself to something especially nice mmmmmh. I tasted galinha chicken on a trip to Miami and ever since I came back home I have tried so many recipes and reinvented them to suit everyone. I hope you enjoy it as much as my family did.

What you will need

1 whole chicken cut in half (along the breast not the back bone) to form a butterfly

1 tablespoon rosemary

1 bunch of Fresh mint with coriander and about 6-8 leave fresh basil.

1 teaspoon salt

1 teaspoon cracked black pepper

1 teaspoon cumin

1/2  teaspoon Paprika

1 tablespoon soy sauce

1 teaspoon ginger paste

1 tablespoon red or orange chilli paste (for paste blend 3-4 red or orange chillies with 1 teaspoon vinegar and ½ teaspoon salt). I keep a stash in a container great for other recipes.

2 heaped tablespoons fresh garlic paste

1/4 cup beer (any ale will do)

Splash vinegar

Oil to sprinkle over chicken to get it going not too much as chicken has its own fat

Method

Place all ingredients other than chicken into a blender ;) blend till you have a nice smooth marinade.

Wash butterflied chicken well drain score skin with deep enough slits for marinade to penetrate  

Place chicken and marinade in large zip lock bag or a sealable bowel big enough to fit chicken and begin to rub in the marinade into all the crooks and crannies of the chicken

Marinade for 6-8hours or for a better result overnight.

You can either place chicken on a bbq grill and cook till juices run clear or place in an oven and bake at 180degrees for 45mins – 1hour or until juices run clear.

Serve with chips (see recipes for chips) or salads and rolls