Peruvian Chicken
Elevate your dinner table with the irresistible flavors of Peruvian Chicken, a bold and aromatic dish that's perfect for any occasion. This recipe features a perfectly spatchcocked whole chicken marinated in a vibrant blend of soy sauce, lime juice, garlic, cumin, and paprika, creating a juicy, flavor-packed centerpiece that's roasted to golden perfection. The marinade infuses the chicken with the rich, smoky, and tangy notes characteristic of Peruvian cuisine, while a high-heat roasting method guarantees a crispy, caramelized skin. Serve this impressive entrée with classic sides like rice, steamed veggies, or a crisp green salad for a complete and satisfying meal. Whether you're hosting a dinner party or treating your family to a taste of Peru, this roasted Peruvian chicken recipe is sure to delight.
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 0.5 cup soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons white vinegar
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 5 large garlic cloves
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 1 teaspoon oregano
- 1 juice of 1 lime
Instructions
Preheat your oven to 425°F (220°C).
In a blender or food processor, combine garlic, soy sauce, vegetable oil, white vinegar, lime juice, ground cumin, paprika, black pepper, salt, and oregano to create the marinade.
Blend the mixture until smooth and well combined.
Pat dry the whole chicken with paper towels. Using kitchen shears or a sharp knife, spatchcock the chicken by removing the backbone and flattening it out.
Place the chicken in a large resealable plastic bag or a shallow dish.
Pour the marinade over the chicken, ensuring it's well coated. Seal the bag or cover the dish and place it in the refrigerator for at least 6 hours, or overnight for the best flavor.
Remove the marinated chicken from the fridge and let it come to room temperature for about 30 minutes before cooking.
Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the wire rack with non-stick spray or a little oil.
Place the marinated chicken on the wire rack, skin side up, ensuring it is evenly spread out.
Roast the chicken in the preheated oven for 45 to 60 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and brown.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Carve the chicken into pieces and serve with your favorite sides, such as steamed vegetables, rice, or a fresh salad.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 9499 mg | 413% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 2.4 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1316 mg | 28% | |
*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.
