Low Sodium Pollo a la Brasa
Discover a flavorful twist on a Peruvian classic with this Low Sodium Pollo a la Brasa recipe! Perfectly seasoned with a vibrant blend of cumin, paprika, garlic, and dried oregano, this recipe achieves bold, authentic flavor without relying on excessive salt, making it heart-healthy and guilt-free. The marinade, enhanced by zesty lime juice and red wine vinegar, infuses the juicy, butterflied chicken with a tangy richness, while roasting at high heat ensures a golden, crispy skin that's irresistible. Ready in under two hours, this easy-to-follow, oven-baked version of the iconic dish is ideal for family dinners or special occasions. Serve with roasted potatoes or a refreshing salad for a wholesome, crowd-pleasing meal. Keywords: low sodium chicken, Pollo a la Brasa recipe, Peruvian roast chicken, healthy chicken recipes.
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground black pepper
- 4 cloves fresh garlic cloves
- 1 teaspoon dried oregano
- 0.5 teaspoon ground turmeric
- 2 tablespoons red wine vinegar
Instructions
Begin by preheating the oven to 425°F (220°C).
In a small bowl, combine olive oil, lime juice, ground cumin, paprika, black pepper, minced garlic, oregano, turmeric, and red wine vinegar. Mix thoroughly to form a marinade.
Pat the chicken dry with paper towels and place it on a cutting board or a baking sheet.
Using a sharp knife, carefully butterfly the chicken by removing the backbone. Press down on the breastbone to flatten the chicken.
Rub the prepared marinade all over the chicken, ensuring that you coat both sides well.
Let the chicken marinate for at least 30 minutes at room temperature, or ideally refrigerate it for a few hours or overnight for deeper flavor.
Transfer the chicken onto a baking pan or oven-safe skillet, skin-side up.
Place the chicken in the preheated oven and roast for about 60-75 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve hot and enjoy your low sodium Pollo a la Brasa with your choice of sides such as roasted potatoes or a simple salad.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 174 mg | 8% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 1.2 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 840 mg | 18% | |
*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.
