Peruvian Roasted Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Additional Time
6 hrs
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Total Time
7 hrs
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Course
Dinner
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Cuisine
South American, American
Peruvian Roasted Chicken
Description
This Peruvian Roasted Chicken recipe uses a marinade of jalapeños, beer, fresh cilantro, white vinegar, olive oil, lime juice, garlic, and spices such as cumin, garlic powder, and oregano to flavor a whole chicken. The chicken is washed, trimmed of fat, and then immersed in the blended marinade, marinating overnight to absorb the complex seasonings fully.
After marinating, the chicken is cut in half and baked at 425°F until the skin is crispy and the internal temperature reaches 160°F, resting to reach 165°F for safe consumption. Paprika and additional garlic powder are sprinkled on before roasting to enhance color and flavor. The method produces a well-seasoned, tender, and juicy bird with a flavorful crust.
This dish can be served alongside rice, beans, or plantains for a balanced meal reflecting Peruvian influences. It offers a vibrant alternative to plain roasted chicken, with appealing spice and acidity from the marinade.
The recipe notes specify point values for various chicken parts for those tracking nutritional content. It also suggests that for grilling, marinade techniques can be adapted accordingly.
Ingredients
- 1 chicken whole
- 2-3 jalapeños (seeded)
- 4 oz beer (I used Corona light)
- 3 tbsp cilantro fresh
- 1/4 cup white vinegar
- 2 tbsp olive oil
- 1 lime (juice of)
- 1 clove garlic
- 2 tsp cumin
- 1 tbsp white vinegar
- 2 tsp garlic powder
- pinch cumin
- 1 tsp oregano dried
- kosher salt (and black pepper, to taste)
- salt
- 2 tbsp sour cream
- paprika
Instructions
- Wash chicken and remove all fat.
- Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans or plantains.
- Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano.
- Place in a large bag and marinate overnight.
- Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up.
- Discard marinade.
- Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 50 minutes, basting with the pan juices half way through.
- To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F.
- The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°.
- Let the chicken rest for 5 minutes before carving.
- **TO BBQ- If you want to make this chicken on the grill, I would recommend cutting the chicken into individual pieces before you marinate. Position the grill rack 4-6 inches above the fire. Cook covered turning often about 20-25 minutes, until juices run clear when the thigh is pierced with a knife.
Notes
- For nutritional tracking, drumsticks are 2 points, wings 3 points, thighs 4 points, and 4 ounces of breast meat 5 points.
- The chicken should marinate overnight for best flavor penetration.
- Use a meat thermometer to ensure the chicken reaches 165°F internal temperature after resting for safe consumption.
User Reviews
Overall Rating
5
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