Peruvian Pollo a la Brasa Roast Chicken

Latin · 60 min · Chicken · dairy-free, keto, low-carb, high-protein

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Ingredients

• 1 (4 lb) whole chicken, spatchcocked
• 3 tbsp soy sauce
• 2 tbsp aji panca paste
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 6 garlic cloves
• 2 lime
• 1 tsp dried oregano
• 2 tbsp olive oil

Method

1. Blend soy sauce, aji panca, cumin, paprika, garlic, lime juice, oregano, and olive oil into a marinade.
2. Rub all over the spatchcocked chicken and marinate at least 1 hour.
3. Roast skin-side up at 425F for 40 to 45 minutes until the thickest part reaches 165F.
4. Rest 10 minutes before carving.
5. Serve with fries or salad and a green aji sauce.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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