Description
Traditional Peruvian roast chicken with a flavorful marinade.
Ingredients
Scale
- 1 whole chicken (3–4 pounds)
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1 tablespoon garlic, minced
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon vegetable oil
- 1 lime, juiced
Instructions
- Preheat your oven to 375°F (190°C).
- Mix soy sauce, vinegar, garlic, paprika, cumin, black pepper, salt, vegetable oil, and lime juice in a bowl.
- Rub the marinade all over the chicken, including under the skin.
- Place the chicken in a roasting pan.
- Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- Let it rest for 10 minutes before carving.
Notes
- Serve with Peruvian salsa or green sauce.
- Pair with fried potatoes or salad.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 piece (approx. 6 oz)
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Peruvian Roast Chicken, Pollo a la Brasa, roast chicken, Peruvian cuisine