1 whole chicken (about 4 pounds)
4 tablespoons white vinegar
3 tablespoons white wine or chicken stock
3 tablespoons canola or vegetable oil
2 ½ tablespoons garlic powder
2 tablespoons paprika
1 ½ tablespoons ground cumin
2 teaspoons black pepper
1 teaspoon salt
1 lemon, juiced
cold water (enough to cover chicken)
3-4 ears fresh corn, husked
1 large red onion, cut into disks about ⅓ inch thick
1 large red bell pepper
½ cup extra virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon adobo sauce (from a can of chipotles in adobo)
2 Tablespoons cider vinegar
1 – 15 ½ ounce can black beans, drained and rinsed
1 cup queso fresco or feta, crumbled (optional)
¼ cup chopped fresh cilantro
1 tablespoonschopped fresh oregano
Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste.
Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water.
Place chicken in a plastic seal bag. Pour savory paste over chicken. Coat chicken completely with mixture rubbing into every surface. Seal bag and place chicken in refrigerator for at least 2 hours or overnight.
Preheat one side of grill. Place chicken on the side in which the grill is not turned on and grill for approximately 1 ½ hours turning half way.
While chicken is cooling, prepare veggies by placing corn, onion, and pepper on a large rimmed baking sheet and brush with 2 tablespoons of olive oil. Season with salt and pepper.
Grill the corn and onion, flipping occasionally, until beginning to brown (the onions should still be a little crunchy), 8 to 10 minutes. The pepper will take slightly longer, about 12 minutes. Grill until charred on all sides. Transfer veggies to a cutting board to cool slightly and put the pepper in a bowl, cover, and cool slightly.
Meanwhile, in a small bowl, whisk ¼ cup of olive oil, adobo sauce, vinegar, 1 teaspoons salt, and ½ teaspoons pepper.
In a large serving bowl, shred chicken. Coarsely chop the onion, cut the corn from the cobs and add to bowl with chicken.
Skin, seed, and coarsely chop the pepper; add to the bowl, along with the beans, cheese, cilantro, and oregano.
Re-whisk the dressing, add it to the chicken and corn mixture, and toss well. (Marinate chicken 1 day ahead and prepare salad day of). Just as delicious cold or room temperature.
In this recipe, we combined an assortment of vegetables along with Peruvian-style roasted chicken promoting both good health and great flavor.