Peruvian Pollo a la Brasa Roast Chicken
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Latin · 130 min · Chicken · dairy-free, keto, low-carb, high-protein
514 cal
46g protein
6g carbs
34g fat
per serving · estimated
Ingredients
- 1 (4 lb) whole chicken, spatchcocked
- 1 1/2 tbsp soy sauce
- 1 tbsp aji panca paste
- 1/2 tbsp ground cumin
- 1/2 tbsp smoked paprika
- 3 garlic cloves
- 1 lime
- 1/2 tsp dried oregano
- 1 tbsp olive oil
Method (tap to check — screen stays awake)
- Blend soy sauce, aji panca, cumin, paprika, garlic, lime juice, oregano, and olive oil into a marinade.
- Rub all over the spatchcocked chicken and marinate at least 1 hour, or overnight in the fridge for deeper flavor.
- Roast skin-side up at 425F for 40 to 45 minutes until the thickest part reaches 165F.
- Rest 10 minutes before carving.
- Serve with fries or salad and a green aji sauce.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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