Categories: Chicken

Ingredients

• 1 whole chicken
• 4 oz beer (I used Corona light)
• 1/4 cup white vinegar
• 1 lime, juice of
• 2 tsp cumin
• 2 tsp garlic powder
• 1 tsp dried oregano
• salt
• paprika
• AJI VERDE INGREDIENTS
• 2-3 jalapeños, seeded
• 3 tbsp fresh cilantro
• 2 tbsp olive oil
• 1 clove garlic
• 1 tbsp white vinegar
• pinch cumin
• salt and pepper
• 2 tbsp fat free sour cream

Directions

1. Wash chicken and remove all fat.

2. Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano.

3. Place in a large bag and marinate overnight.

4. Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up.

5. Sprinkle chicken with paprika and a little more garlic powder and salt

6. Bake at 425° for about 50 minutes, basting with the pan juices half way through.

7. To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 165°F.

8. SAUCE:

9. Place all ingredients in a blender and puree until smooth. Serve over chicken

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