Cooking
Instructions

1. In a medium sized bowl mix the lime juice, salt, spices and beer to make a paste. Rub paste all over chicken and place in a re-sealable plastic bag. Marinate in refrigerator for 6 hours or up to overnight.
2. Preheat oven to 400°F. Remove chicken from marinade and pat dry. Drizzle olive oil over chicken, tuck wings under breast and tie legs with kitchen twine. Place on a rack of a roasting pan and bake for 1 hour, or until thermometer reads 160°F when inserted in the thigh.* Remove from oven and let rest for 10 minutes.
3. Fry yuca in oil following directions on package. Keep warm.
4. Prepare the Ají Amarillo Sauce. In a small bowl mix the mayonnaise, sour cream, 1 tsp. oregano and Ají Amarillo paste.
5. Cut chicken and serve with yuca fries and sauce on the side.
   *USDA recommends cooking poultry to a minimum internal temperature of 165°F.