Roast Chicken in Authentic Peruvian Marinade
ingredients
- 1 large whole chicken
- 25ml lime juice
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp soft light brown sugar
- 1 tbsp ground cumin
- 1 tbsp oregano
- 25ml dark soy sauce
- Salt & pepper (pinch)
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
1. For the marinade add lime juice into a mixing bowl. Add oil, sugar, soy, black pepper, paprika, cumin, oregano, garlic &
ginger puree to the bowl. Mix together well.
2. Cut the whole chicken into half and remove the spine and coat in the
marinade. Allow to marinade for at least 2- 4 hours or ideally overnight.
3. Pre- heat oven to 220c. Place marinated chicken quarters onto an oven tray & roast for 15 minutes on a high heat (this will ensure the chicken has crispy skin). Turn the oven down to 180c & roast for a further 45 minutes or until a core temperature of 75c (82c SCOT) has been reached.
5. To serve, cut the half chickens into pieces (serving a quarter chicken per portion).
Enjoy with our Heritage tomato salad!
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.