Low Carb Peruvian Chicken
Elevate your dinner table with this Low Carb Peruvian Chicken, a mouthwatering twist on the classic roast chicken that's packed with bold, zesty flavors and perfect for those watching their carbs. This recipe features a whole chicken marinated in a vibrant blend of lime juice, fresh cilantro, garlic, aji amarillo paste, and warm spices like cumin and paprika, creating a juicy, tender bird with irresistibly crispy, golden skin. The simple yet aromatic marinade seeps under the skin to infuse every bite with authentic Peruvian flair. Ideal for meal prep or a special family dinner, this gluten-free, keto-friendly dish pairs beautifully with a light salad or steamed vegetables. With minimal prep and a tantalizing 75-minute roast time, this savory creation is as easy to make as it is satisfying to eat.
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Ingredients
- 1 3-4 lbs Whole chicken
- 2 tablespoons Olive oil
- 3 tablespoons Lime juice
- 6 cloves Garlic
- 0.5 cups Fresh cilantro
- 2 teaspoons Salt
- 1 tablespoon Ground cumin
- 1 tablespoon Paprika
- 1 teaspoon Ground black pepper
- 1 teaspoon Aji amarillo paste
- 2 tablespoons White vinegar
Directions
Step 1
Preheat the oven to 425°F (220°C).
Step 2
In a blender, combine olive oil, lime juice, garlic cloves, fresh cilantro, salt, ground cumin, paprika, ground black pepper, aji amarillo paste, and white vinegar. Blend until you get a smooth marinade.
Step 3
Pat the whole chicken dry with paper towels. Using your fingers, gently separate the skin from the meat over the breast and thighs to create pockets for the marinade.
Step 4
Pour half of the marinade under the skin and rub it into the meat. Use the remaining marinade to coat the outside of the chicken thoroughly.
Step 5
Tie the legs together with kitchen twine and tuck the wings underneath the chicken to ensure even cooking.
Step 6
Place the chicken in a roasting pan or cast-iron skillet, breast side up.
Step 7
Roast the chicken in the preheated oven for approximately 75 minutes or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown.
Step 8
Remove the chicken from the oven and let it rest for about 10 minutes before carving.
Step 9
Serve the chicken hot, garnished with additional cilantro, and enjoy your flavorful, low-carb Peruvian delight!
Nutrition Facts
| Serving size | (1570.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 556.6 |
| Total Fat 41.7g | 0% |
| Saturated Fat 7.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 102.1mg | 0% |
| Sodium 4873.9mg | 0% |
| Total Carbohydrate 21.9g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 2.9g | |
| Protein 30.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 159.5mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 866.1mg | 0% |
Source of Calories