Low Sodium Peruvian Chicken
Experience the vibrant flavors of Peru with this Low Sodium Peruvian Chicken recipe, crafted to deliver bold, aromatic taste without compromising heart-healthy eating. Marinated in a zesty blend of lime juice, fresh cilantro, garlic, smoked paprika, and a splash of freshly squeezed orange juice, this dish is bursting with tangy and earthy spices that beautifully complement the tender, juicy chicken. The unique technique of spreading the marinade beneath the skin ensures every bite is deeply infused with flavor. Perfectly roasted and golden, this easy-to-prep dish is ideal for family dinners or entertaining, pairing wonderfully with roasted vegetables or crisp salads. With minimal salt and maximum flavor, it's a wholesome way to indulge in the essence of authentic Peruvian cuisine.
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 3 tablespoons Lime juice
- 2 tablespoons Olive oil
- 6 Garlic cloves
- 2 teaspoons Smoked paprika
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Onion powder
- 2 tablespoons Fresh cilantro, chopped
- 1 cup Freshly squeezed orange juice
Instructions
Start by preparing the chicken. Rinse the chicken under cold running water and pat it dry with paper towels. If desired, trim any excess fat.
In a large mixing bowl, combine lime juice, olive oil, minced garlic cloves, smoked paprika, ground cumin, coriander, black pepper, dried oregano, onion powder, and chopped cilantro. Mix well to form a paste.
Carefully loosen the chicken skin over the breast and thigh areas by gently sliding your fingers between the skin and meat. Spread a portion of the marinade paste under the skin and all over the outside of the chicken, ensuring even coverage.
Transfer the marinated chicken to a large resealable plastic bag or a covered dish. Pour orange juice over it, seal the bag, and refrigerate for at least 2-4 hours, or preferably overnight, to allow the flavors to meld.
When ready to cook, preheat your oven to 375°F (190°C). Remove chicken from the refrigerator and let it come to room temperature while the oven heats.
Place the marinated chicken on a wire rack set over a roasting pan, breast side up. This allows the heat to circulate, ensuring even roasting.
Roast the chicken in the preheated oven for approximately 1.5 hours or until the internal temperature reaches 165°F (74°C) and the juices run clear when the thickest part of the thigh is pierced.
Remove the chicken from the oven and let it rest for about 10 minutes before carving. This will help retain the juices.
Serve the low sodium Peruvian chicken with your choice of sides, such as roasted vegetables or a fresh salad, for a delicious and healthy meal.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 23.0 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1231 mg | 26% | |
*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.
