Peruvian Style Chicken
Serves: 10
  • 4 pound whole chicken
  • 1-1/2 tablespoons of avocado oil
  • ⅓ cup lemon juice or lime juice
  • 4 large garlic cloves, peeled
  • ¾ tablespoon Himalayan pink sea salt
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons sugar
  1. Wash chicken and pat dry with a paper towel and place in a large bowl.
  2. Add remaining ingredients to a blender and blend until smooth.
  3. Carefully, separate the skin of the chicken from the flesh using your hands. Keep your finger close to the flesh so you don’t poke through the skin. Do not loosen the skin at the other end—if you start at the bottom end, leave some skin attached at the neck end so that you create a pocket.
  4. Add about ⅔ of the marinade underneath of the skin and in the inside of the chicken. Rub the remaining marinade on the outside of the chicken.
  5. Allow chicken to marinate for at least six hours or overnight in the refrigerator.
  6. Transfer chicken to a roasting pan. Preheat oven to 425 and roast at this temperature for 20 minutes then turn the temperature to 375 and continue to roast for about another hour and ten minutes until chicken is done.
  7. Allow chicken to rest for 10 minutes prior to serving
Nutrition information calculated without skin.
Nutrition Information
Serving size: 4 oz Calories: 198 Fat: 6 Carbohydrates: 1 Sodium: 330 Protein: 33 Cholesterol: 161
Recipe by Nutrition Twins at