Peruvian Chicken Recipe
Introduction
This Peruvian chicken recipe delivers tender, juicy chicken marinated with bold spices and roasted to perfection. Inspired by classic Peruvian flavors, this dish is ideal for family meals or special occasions. Serve it with green sauce for an authentic experience!
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 3 tbsp olive oil
- 2 tbsp white vinegar
- 4 garlic cloves, minced
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground turmeric
- Juice of 1 lime
Instructions
Step 1: Prepare the Marinade
In a small bowl, whisk together olive oil, vinegar, garlic, paprika, cumin, oregano, salt, pepper, turmeric, and lime juice until well combined.
Step 2: Marinate the Chicken
Place the chicken in a large resealable bag or dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Marinate in the refrigerator for at least 4 hours, preferably overnight.
Step 3: Preheat the Oven
Preheat your oven to 425°F (220°C). Place a roasting rack in a roasting pan and set the chicken on the rack, breast side up.
Step 4: Roast the Chicken
Roast the chicken for 1.5 hours, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh. Baste the chicken with pan juices halfway through cooking for extra flavor.
Step 5: Rest and Serve
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve with green sauce, rice, or a fresh salad.
Serving Suggestions
- Pair with Peruvian green sauce (aji verde) for a spicy kick.
- Serve with roasted vegetables or a fresh quinoa salad for a balanced meal.
- Enjoy with crusty bread or steamed rice to soak up the flavorful juices.
Tips for Success
- Marinate Longer: For maximum flavor, marinate the chicken overnight.
- Use a Meat Thermometer: Ensure the chicken is fully cooked by checking for an internal temperature of 165°F (74°C).
- Baste Often: Baste the chicken with pan juices for extra moisture and flavor.