Peruvian Chicken
HB-1723 · Hand-built original · Peruvian
This flavorful Peruvian Chicken is marinated with aji amarillo, cumin, oregano, and more.
PeruvianMain Course2 hrServes 4478 kcalGluten-freeDairy-freeEgg-freeDiabetic
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:4quantities adjust to match
Ingredients
- 1 whole chicken (about 3 1/2 pounds), spatchcocked
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons aji amarillo paste
- 1 1/2 tablespoons fresh lime juice
- 3 large garlic cloves, pressed or minced
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- Lime wedges, to serve
Method
- To spatchcock the chicken, cut out the backbone with kitchen shears, turn it breast side up, and press down firmly to flatten it. Pat the skin very dry with paper towels.
- Stir together the oil, aji amarillo paste, lime juice, garlic, salt, cumin, oregano, and pepper into a thick paste.
- Rub the paste all over the chicken, including under the skin of the breast and thighs. Cover and refrigerate for at least 1 hour and up to overnight; for a quicker version, rest 30 minutes at room temperature.
- Heat the oven to 425°F. Set the chicken skin side up on a rimmed baking sheet or in a cast-iron skillet.
- Roast for 40 to 45 minutes, until the skin is well browned and blistered in spots and the thigh registers 165°F.
- Rest for 10 minutes, then carve and serve with lime wedges.
Prep: 10 min · Cook: 40 min · Total: 120 min
Nutrition (per serving, where published)
478 kcalCalories
36 gProtein
1 gCarbs
36 gFat
1 gFibre
1 gSugars
1297 mgSodium
143 mgCholesterol
1 servingServing