Soy-Free Peruvian Chicken
Delight your taste buds with this flavorful Soy-Free Peruvian Chicken recipe, a mouthwatering twist on the classic Peruvian dish. This hearty meal stars a whole chicken marinated in a vibrant blend of garlic, lemon, lime, cumin, smoked paprika, and a touch of red pepper flakes for subtle heat. The marinade, enriched with olive oil and fresh cilantro, infuses every bite with bold, zesty flavors while keeping the chicken tender and juicy. Oven-roasted to golden perfection, this soy-free recipe is perfect for those seeking allergy-friendly options without compromising taste. Serve it alongside roasted veggies or a crisp salad for a satisfying and wholesome dinner that's sure to impress. Perfect for family meals or entertaining guests, this easy-to-follow recipe brings the taste of Peru right to your kitchen in under two hours.
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 5 pieces Garlic cloves, minced
- 3 tablespoons Olive oil
- 1 unit Lemon, juiced
- 1 unit Lime, juiced
- 1 tablespoon Ground cumin
- 1 tablespoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red pepper flakes
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons White wine vinegar
Instructions
Preheat your oven to 425°F (220°C).
In a small bowl, combine the minced garlic, olive oil, lemon juice, lime juice, ground cumin, smoked paprika, oregano, salt, black pepper, red pepper flakes, chopped cilantro, and white wine vinegar. Mix well to form a marinade.
Place the whole chicken on a cutting board. Pat it dry with paper towels to ensure the skin becomes crispy during roasting.
Using your hands, loosen the skin over the chicken breasts and legs by gently sliding your fingers between the skin and the meat.
Rub the marinade generously underneath the skin and over the entire surface of the chicken, ensuring it is well coated.
Let the chicken marinate for at least 1 hour in the refrigerator to allow the flavors to penetrate the meat. For best results, marinate overnight.
Place the chicken in a roasting pan, breast side up. Tuck the wing tips underneath the body to prevent burning.
Roast the chicken in the preheated oven for approximately 75-90 minutes, 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 10 minutes before carving. This helps retain the juices within the meat.
Carve the chicken and serve warm with your choice of sides, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 2.9 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 910 mg | 19% | |
*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.
