Ingredients
- 2 tablespoons dry adobo, homemade or store-bought
- 1 teaspoon freshly ground pepper
- 1 teaspoon dried oregano
- 3 limes juice
- Two 3-pound chickens, rinsed and patted dry
- ½ cup soy sauce
- ½ cup malta
- 4 large cloves garlic, crushed
- One 1-inch piece fresh ginger, peeled and grated
- Ají Verde
How to Make It
- Stir the adobo, pepper, oregano, and lime juice together in a small bowl. Loosen the skin over the chicken breasts and as much of the legs as you can by working your fingers gently in between the meat and skin. Flip the chickens over and do the same to as much of the skin over the back as you can. With the aid of a teaspoon, work about three-fourths of the adobo mixture under the skin of the chickens and inside the cavities. Tie the chicken legs together with kitchen twine and rub the remaining adobo mixture over the skin of the chickens.
- Stir the soy sauce and malta together in a small bowl. Divide between 2 gallon-size resealable plastic bags. Add 2 cloves of the garlic and half the ginger to each bag. Put 1 chicken in each bag, seal the bag, pressing out excess air, and squish the liquid around so it coats the chicken evenly. Refrigerate for at least 4 hours, or preferably overnight. Turn and squish the chickens occasionally.
- Preheat the oven to 400°F.
- Drain the chickens thoroughly. Put the chickens on a rack in a roasting pan. Tuck the wing tips underneath each chicken to hold the wings firmly against the sides of the chicken.
- Roast until the juices run clear (not pink) when you pierce the meat between the thigh and the leg, about 1 hour.
- Let the chickens rest for 10 minutes. Cut each one into 4 to 8 pieces before serving with the ají verde.
