Oven-Roasted Peruvian Chicken
Juicy and loaded with flavor, you don't need a rotisserie to get a delicious meal with this Oven-Roasted Peruvian Chicken!
Servings: 6 servings
Calories: 484kcal
Equipment
Ingredients
- 6 chicken leg quarters
- 3 cloves garlic minced
- 1 tbsp ground cumin
- 1/4 tsp crushed red pepper flakes
- 1 tbsp paprika
- 1 tbsp avocado oil
- 1 tsp Mexican oregano regular oregano is fine
- 1 lemon zested and 2 tbsp of juice set aside
- 1 tsp salt
For the Peruvian Chicken Sauce
- 1/2 cup cilantro leaves
- 1 jalapeno seeded
- 1 clove garlic
- 1/2 cup mayonnaise
- 1 tbsp lime juice
- 1/4 tsp salt
Instructions
To make the Oven-Roasted Peruvian Chicken:
- Combine the minced garlic, cumin, avocado oil, lemon juice, lemon zest, paprika, salt, oregano and red pepper flakes in a small bowl.
- Place the chicken quarters in a large bowl and rub them all over with the spice rub. Work some of the mixture in under the skin of the thighs.
- Place the chicken in a single layer on a sheet pan and bake in a pre-heated 400-F oven for about 30 minutes or until the internal temperature reaches 165-F.
- When cooked, put the chicken under the broiler for 2-3 minutes or until the skin starts to get crispy. Serve with the Peruvian Chicken Sauce.
To make the Peruvian Chicken Sauce
- While the chicken is roasting, make the sauce. Remove the jalapeno seeds and put the jalapeno, mayonnaise, cilantro leaves, lime juice, and garlic into a food processor.
- Pulse the food processor until the sauce is smooth. You may have to scrape down the sides of the food processor bowl.
- Season with salt and serve alongside the chicken.
Nutrition
Serving: 1chicken leg quarter and about 2 tbsp of sauce | Calories: 484kcal | Carbohydrates: 5g | Protein: 25g | Fat: 41g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 720mg | Potassium: 398mg | Fiber: 1g | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 3mg | Net Carbohydrates: 4g