Spice up dinner with Peruvian-style chicken recipe

The chicken is marinated in a special spice mix that gives it an intense, aromatic flavor. The marinade usually includes cumin, sweet red paprika, garlic, lemon, and other herbs. The quantities can be adjusted to your preference.

Traditionally, the chicken is roasted on a spit over a wood fire, imparting a characteristic, slightly smoky aroma. However, you don't need to start a fire—just use a regular roasting pan.

My family loves this chicken, and no sauce is left in the bowl. It’s a delicious alternative to classic roasted meat recipes. Sometimes, I use whole thighs instead of whole chicken to reduce the cooking time depending on the size of the meat.

Ingredients:

                  
• About 2.6 lbs chicken
• 4 cloves of garlic
• 1 tablespoon ground cumin
• 1 heaping tablespoon sweet paprika
• 1 tablespoon oil
• Half a teaspoon of pepper
• Half a teaspoon oregano
• 1.5 teaspoons salt
• Zest of 1 lemon
• Juice of half a lemon

Green Sauce:

            
• A small bunch of fresh cilantro
• 1 jalapeño pepper (or another hot pepper)
• 1 tablespoon oil
• 1/3 cup mayonnaise
• 2 cloves of garlic
• 1 tablespoon lime juice
• 1/4 teaspoon salt

Preparation Method:

1. Place all the chicken spices in a bowl, add oil, juice, and zest of the lemon, and mix thoroughly.
2. Rub the marinade thoroughly into the meat, ensuring most of it goes under the skin.
3. Refrigerate the marinated chicken for several hours, or preferably overnight.
4. Transfer the meat to a roasting pan or ovenproof dish the next day and drizzle with a few tablespoons of water.
5. Loosely cover with aluminum foil.
6. Place in an oven preheated to 392 degrees Fahrenheit for 50 minutes.
7. After this time, remove the foil and bake for another 30 minutes until the skin is golden brown.
8. Blend all the sauce ingredients.

Divide the finished chicken into portions and drizzle with the sauce. Serve with fries or boiled potatoes and a salad. Enjoy your meal!