Peruvian Roast Chicken with Green Sauce

Method

1. 1The Marinade: Blitz 2cm ginger, 3 garlic, 2tbs, soy, b1tbsp, balsamic vinegar, lime juice, paprika, cumin, oregano, chill power. + stout?
2. 2The Chicken: Marinade whole chicken thighs for 4+ hours.
3. 3Roast at 200°C for 45 mins – wire rack over foil (or water). Boil to reduce marinade and brush chicken a couple of times.
4. 4The Green Sauce: Blitz 1 jalapeño, spring onion, bunch coriander, 1 clove garlic, 100g mayo, juice of 1 lime.
5. 5Finish: Serve chicken with green sauce, avocado /corn salad and herby wedges.