The Most Delicious Peruvian Chicken Dinner

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile while canola oil is more budget-friendly.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index, while sugar is a cost-effective sweetener.

In a food processor or blender, add 6 cloves of garlic.

Add 1/2 tablespoon of oregano.

Pour in 1/4 cup of regular soy sauce.

Add 1/2 tablespoon of ground cumin.

Add 1/2 tablespoon of smoked paprika.

Add 1 tablespoon of aji amarillo paste.

Add 1 teaspoon of red wine vinegar.

Add 1 teaspoon of granulated sugar.

Add the juice of 2 fresh limes.

Add 1 teaspoon of salt and freshly ground black pepper to taste.

Add 3 tablespoons of olive oil.

Blend all the ingredients until you get a smooth consistency.

Transfer the marinade into another container for easy access.

Using 4 pounds of quarter chicken legs, pour most of the marinade over them and reserve a little bit for later.

With clean hands, rub the marinade all around the chicken, ensuring to lift the skin and rub the marinade underneath the skin.

Cover and transfer the chicken to the fridge to marinate for at least 4 hours or overnight.

After marinating, transfer the chicken to a roasting pan, placing it on a wire rack for even heat distribution.

Preheat the oven to 425°F (220°C).

Pour any remaining marinade over the chicken and sprinkle a little salt over the skin if desired.

Bake at 425°F for about 55 minutes or until the internal temperature reaches 165°F (74°C).

After 30 minutes of baking, apply the reserved marinade to the chicken.

Once the chicken is done, garnish with fresh cilantro and serve with green sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens