Description
This Peruvian Chicken recipe features juicy, flavorful roasted chicken marinated in a blend of spices, garlic, lime juice, and herbs. Often served with a creamy green sauce, it’s a delicious and vibrant main dish.
Ingredients
- 1 whole chicken (about 4 lbs), spatchcocked or cut into parts
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar or lime juice
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon ground oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 cloves garlic, minced
- 1 tablespoon lime juice (additional for freshness)
Instructions
- In a bowl, mix olive oil, soy sauce, vinegar or lime juice, cumin, paprika, garlic powder, oregano, black pepper, salt, minced garlic, and 1 tablespoon fresh lime juice to make the marinade.
- Rub the marinade all over the chicken, making sure to get under the skin for maximum flavor.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Preheat the oven to 425°F (220°C). Place the chicken on a wire rack over a baking sheet or in a roasting pan.
- Roast for 45–55 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
- Let the chicken rest for 10 minutes before carving. Serve with aji verde (Peruvian green sauce) if desired.
Notes
- For the green sauce, blend mayo, cilantro, jalapeño, garlic, lime juice, and a little olive oil.
- Spatchcocking the chicken helps it cook evenly and more quickly.
- This dish pairs well with rice, roasted potatoes, or salad.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 1/4 chicken
- Calories: 460
- Sugar: 1g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 130mg
