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
- 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
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.
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