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Peruvian Roasted Chicken

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4 tbsp good-quality soy sauce
3 tablespoons fresh lime juice
3 garlic cloves
1 teaspoon ground coriander
1/2 tsp ground cumin
1 teaspoon sweet paprika powder (heaping)
2/3 teaspoon dried oregano
1 tsp granulated sugar
2/3 teaspoon black pepper
2 tablespoon peanut oil
1 whole chicken (mine was roughly 3 pounds)

In a bowl you combine the oil, soy sauce, lime juice and garlic.

Add the black pepper, paprika, coriander, oregano, sugar and cumin. Mix well.

Loosen up the skin and apply about 1/2 the marinade wherever you can (carefully) lift the skin. Massage it in there. The marinade is dark making it easy to see if you spread it evenly.

Apply the rest of the marinade on the outside, pop it in a ziploc bag and let it marinate for at least 5 hours before putting it on a roasting tray.

Preheat your oven to 180Cº (355Fº). My chicken was a little less than 3 pounds and I gave it roughly 60 minutes, which was perfect. Core temperature should be 74Cº (165Fº). Keep aluminium foil nearby, in case the skin gets too dark during roasting (marinade contains soy sauce) cover the breast with foil and let it continue to cook.

Let your chicken rest for 15 minutes before carving it. This is an important step!

Serve with lime wedges, French fries and a fresh salad.




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