Try this Peruvian Roast Chicken recipe, or contribute your own.
Suggest a better descriptionCombine cumin, paprika, garlic, vinegar, baking powder, salt and pepper, and oil in a small bowl. Massage together to make a well formed ball.
Separate the chicken skin from the breasts and thighs. Spread the paste evenly under all the skin.
Put in refrigerator uncovered for 24-36 hours.
Roast on grill or in wood fired oven until done and chicken skin is crispy. Internal temperature of breast is 165 degrees.
Serve with JalapeƱo Sauce
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 119 | ||
Calories from Fat: 79 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 2.2mg | 1 % | |
Sodium 2485.3mg | 86 % | |
Potassium 281.5mg | 7 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 6.3g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 119
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