Ingredients
1wholechicken
4ozbeer,like Corona light
¼cupwhite vinegar
1lime juice
2tspcumin
2tspgarlic powder
1tspdried oregano
salt
paprika
2jalapeños,seeded
3tbspfresh cilantro
2tbspolive oil
1clove garlic
1tbspwhite vinegar
1pinchcumin
salt and pepper
2tbspsour cream,fat-free
Preparation
Wash chicken and remove all fat.
Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin, and oregano.
Place in a large bag and marinate overnight.
Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up.
Discard marinade.
Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425 degrees F for about 50 minutes, basting with the pan juices half way through.
To test for doneness, insert a meat thermometer into the thickest part of the chicken. The thermometer should read about 160 degrees F.
The chicken needs to reach an internal temperature of 165 degrees F, but after the chicken is taken out of the oven it should rise to 165 degrees F.
Let the chicken rest for 5 minutes before carving.
Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans, or plantains.
Serve and enjoy!
