Peruvian chicken is known for being super flavorful, having crispy skin, and being all-around delicious, and now you can make it yourself at home with this recipe!
Ingredients:
- 3 minced cloves of garlic
- 1 tablespoon of cumin
- 1 tablespoon of olive oil
- 1 tablespoon of paprika
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of dried oregano
- 1 1/2 teaspoons of kosher salt
- 2 lemons
- 1 4 pound chicken
Instructions:
- Mix the garlic, the spices, 1/2 teaspoon of salt, the zest and juice from one whole lemon, and the juice from half of the second.
- On a cutting board, spatchcock the chicken by cutting along both sides of the backbone, with the chicken breast side down, to remove the backbone. Flip the bird, and crack the breastbone so it sits flatter.
- Pat the bird dry so the skin can crisp easier. Then juice the rest of the second lemon all over the bird and rub the insides with lemon as well.
- Put 2 tablespoons of the spice mixture under the skins of the chicken and season the outside with the remaining 1 teaspoon of salt.
- Bake in a roasting pan or skillet at 400 F for 50-60 minutes until it reaches 165 F internally. However, every 20 minutes you should brush the bird with the juices it releases and spread some of the spice mixture onto it.
- Let the chicken rest for 15-20 minutes before cutting into it, and enjoy!
