Dairy-Free Peruvian Chicken
Bursting with bold, vibrant flavors, this Dairy-Free Peruvian Chicken recipe is a delightful twist on the traditional dish, perfect for anyone seeking a flavorful, dairy-free alternative. Marinated in a dynamic blend of olive oil, red wine vinegar, lime juice, minced garlic, fresh cilantro, and aromatic spices like cumin, smoked paprika, and turmeric, this roast chicken features the signature Peruvian ingredient ají amarillo paste, adding a subtle heat and depth. Perfectly roasted to tender perfection, the chicken boasts a golden, crispy skin and succulent meat that pairs beautifully with rice, salads, or roasted vegetables. With minimal prep time and a marinade that can be prepped ahead, this gluten-free, dairy-free recipe is a great choice for feeding the family or impressing guests with a taste of South American cuisine.
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 0.25 cup olive oil
- 0.25 cup red wine vinegar
- 2 tablespoons lime juice
- 6 units garlic cloves, minced
- 0.5 cup fresh cilantro, chopped
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons ají amarillo paste
- 0.5 teaspoon ground turmeric
Instructions
Remove any giblets from the cavity of the chicken and pat the chicken dry with paper towels.
In a medium bowl, whisk together the olive oil, red wine vinegar, lime juice, minced garlic, chopped cilantro, ground cumin, smoked paprika, oregano, black pepper, salt, ají amarillo paste, and turmeric to create the marinade.
Rub the marinade thoroughly over the entire chicken, including the cavity and under the skin where possible.
Place the chicken in a large resealable plastic bag or bowl, cover, and refrigerate for at least 4 hours or overnight for the best flavor.
Preheat the oven to 425°F (220°C).
Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes.
Transfer the chicken to a roasting pan or a large oven-safe skillet.
Roast the chicken in the preheated oven for 65 to 75 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the chicken and the juices run clear.
If the skin begins to brown too quickly, cover the chicken loosely with aluminum foil.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the Peruvian chicken with your choice of sides such as a simple salad, rice, or roasted vegetables.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 5.0 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
