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Peruvian Roasted Chicken
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Peruvian Roasted Chicken
Recipe Amount:
8 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
253
This version of roast chicken is popular due to the special marinade. The chicken is juicy and spicy. Serve it with the aji amarillo cilantro sauce for an extra boost of flavor!
Ingredients
- 6 Garlic Cloves - Minced
- 3 Tbl Less Sodium Coconut Aminos
- 2 Tbl Homemade Aji Amarillo Paste - Can also use sriracha or sambal paste
- 1 Tsp Chili Powder
- 1 Tsp Dijon Mustard
- 1 Tsp Ground Cumin
- 1 Tsp Black Pepper
- 1 Chicken, Whole - 4 lbs; backbone removed, cut into halves
- 2 Tbl Extra Virgin Olive Oil
- 12 Tbl Ahi Amarillo Cilantro Sauce
- Lime wedges - For garnish
Preparation
Step 1:
To make the marinade: In a large bowl, whisk together garlic, coconut aminos, aji amarillo paste, chili powder, mustard, cumin and black pepper. Add chicken halves, turning to coat all over with the marinade. Cover and refrigerate for at least 2 hours and up to 12 hours.
Step 2:
Heat the oven to 450F degrees. Remove chicken from the marinade and pat fry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with olive oil.
Step 3:
Roast until skin is golden and chicken is cooked through, 35 to 45 minutes.. Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
Step 4:
While chicken is roasting, make the aji amarillo cilantro sauce.
Step 5:
Carve the chicken and serve with the aji amarillo cilantro sauce and lime wedges on the side.
Step 6:
Variations
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
322
Fat (g):
23
Cholesterol (mg):
118
Sugar (g):
1
Protein (g):
24
Fiber (g):
0
Sodium (mg):
253
Potassium (mg):
298
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