Low Sodium Peruvian Chicken

Infused with vibrant Latin American flavors, this Low Sodium Peruvian Chicken is a healthier twist on the classic dish, expertly marinated and roasted to juicy perfection. A zesty blend of lime juice, garlic, smoked paprika, cumin, and fresh cilantro brings bold flavor to every bite, while naturally sweet orange juice adds a subtle citrusy note without the need for extra salt. The marinade penetrates deep into the chicken, thanks to a clever technique of loosening the skin, ensuring every morsel is tender and aromatic. Perfectly roasted in the oven, this low-sodium, high-flavor recipe is ideal for family dinners or meal prep, offering a guilt-free way to enjoy Peruvian cuisine. Serve with roasted vegetables or a crisp salad for a wholesome, satisfying meal!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 3-4 lbs Whole chicken
• 3 tablespoons Lime juice
• 2 tablespoons Olive oil
• 6 Garlic cloves
• 2 teaspoons Smoked paprika
• 2 teaspoons Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Black pepper
• 1 teaspoon Dried oregano
• 1 teaspoon Onion powder
• 2 tablespoons Fresh cilantro, chopped
• 1 cup Freshly squeezed orange juice

Directions

Step 1

Start by preparing the chicken. Rinse the chicken under cold running water and pat it dry with paper towels. If desired, trim any excess fat.

Step 2

In a large mixing bowl, combine lime juice, olive oil, minced garlic cloves, smoked paprika, ground cumin, coriander, black pepper, dried oregano, onion powder, and chopped cilantro. Mix well to form a paste.

Step 3

Carefully loosen the chicken skin over the breast and thigh areas by gently sliding your fingers between the skin and meat. Spread a portion of the marinade paste under the skin and all over the outside of the chicken, ensuring even coverage.

Step 4

Transfer the marinated chicken to a large resealable plastic bag or a covered dish. Pour orange juice over it, seal the bag, and refrigerate for at least 2-4 hours, or preferably overnight, to allow the flavors to meld.

Step 5

When ready to cook, preheat your oven to 375°F (190°C). Remove chicken from the refrigerator and let it come to room temperature while the oven heats.

Step 6

Place the marinated chicken on a wire rack set over a roasting pan, breast side up. This allows the heat to circulate, ensuring even roasting.

Step 7

Roast the chicken in the preheated oven for approximately 1.5 hours or until the internal temperature reaches 165°F (74°C) and the juices run clear when the thickest part of the thigh is pierced.

Step 8

Remove the chicken from the oven and let it rest for about 10 minutes before carving. This will help retain the juices.

Step 9

Serve the low sodium Peruvian chicken with your choice of sides, such as roasted vegetables or a fresh salad, for a delicious and healthy meal.

Nutrition Facts

Serving size	(1753.6g)

Amount per serving	% Daily Value*
Calories	655.6

Total Fat 41.7g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 102.1mg	0%
Sodium 133.4mg	0%
Total Carbohydrate 48.9g	0%
Dietary Fiber 5.6g	0%
Total Sugars 23.0g
Protein 31.3g	0%

Vitamin D 0IU	0%
Calcium 181.9mg	0%
Iron 7.9mg	0%
Potassium 1231.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 18.0%

Carbs: 28.1%