One of the top requests we get from those of you who are trying to lose a few pounds and are hoping to stay on the healthy track is for chicken recipes that are not just plain ‘ole boring grilled chicken. You’ve told us you love our Cajun Chicken and our Yogurt Paprika Chicken so we’re happy to give ya this one—since it will make your taste buds dance the salsa –yup, it’s Latin inspired! 😉 Peruvian Style Chicken. Yup, this Peruvian Style chicken is so tasty and we are sure you are going to want to eat it again and again. And it makes enough that you’ll have leftovers for the week! We always remove the skin (which is mostly fat) before eating to cut the fat and calories. In fact, for every six ounces of chicken, you’ll remove 100 calories by taking off the skin, so we suggest you do it too! Enjoy!
Peruvian Style Chicken
Serve 10
Ingredients:
4 pound whole chicken
1-1/2 tablespoons of avocado oil
1/3 cup lemon juice or lime juice
4 large garlic cloves, peeled
3/4 tablespoon Himalayan pink sea salt
2 teaspoons paprika
1 teaspoon black pepper
1 tablespoon cumin
1 teaspoon dried oregano
2 teaspoons sugar
Directions:
- Wash chicken and pat dry with a paper towel and place in a large bowl.
- Add remaining ingredients to a blender and blend until smooth.
- Carefully, separate the skin of the chicken from the flesh using your hands. Keep your finger close to the flesh so you don’t poke through the skin. Do not loosen the skin at the other end—if you start at the bottom end, leave some skin attached at the neck end so that you create a pocket.
- Add about 2/3 of the marinade underneath of the skin and in the inside of the chicken. Rub the remaining marinade on the outside of the chicken.
- Allow chicken to marinate for at least six hours or overnight in the refrigerator.
- Transfer chicken to a roasting pan. Preheat oven to 425 and roast at this temperature for 20 minutes then turn the temperature to 375 and continue to roast for about another hour and ten minutes until chicken is done.
- Allow chicken to rest for 10 minutes prior to serving
Nutrition Facts for 1 serving (4 ounces without skin): 198 Calories, 6 g Fat, 161 mg Cholesterol, 330 mg Sodium, 1 g Carbohydrates, 33 g protein
- 4 pound whole chicken
- 1-1/2 tablespoons of avocado oil
- ⅓ cup lemon juice or lime juice
- 4 large garlic cloves, peeled
- ¾ tablespoon Himalayan pink sea salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons sugar
- Wash chicken and pat dry with a paper towel and place in a large bowl.
- Add remaining ingredients to a blender and blend until smooth.
- Carefully, separate the skin of the chicken from the flesh using your hands. Keep your finger close to the flesh so you don’t poke through the skin. Do not loosen the skin at the other end—if you start at the bottom end, leave some skin attached at the neck end so that you create a pocket.
- Add about ⅔ of the marinade underneath of the skin and in the inside of the chicken. Rub the remaining marinade on the outside of the chicken.
- Allow chicken to marinate for at least six hours or overnight in the refrigerator.
- Transfer chicken to a roasting pan. Preheat oven to 425 and roast at this temperature for 20 minutes then turn the temperature to 375 and continue to roast for about another hour and ten minutes until chicken is done.
- Allow chicken to rest for 10 minutes prior to serving