Peruvian Roast Chicken Breast
By: Club House Kitchens
Made With:
Recreate restaurant-worthy Peruvian roasted chicken at home. Amarillo Chili Powder helps create that signature, spicy, yellow-orange chili flavour along with seasonings like garlic and paprika.
Recreate restaurant-worthy Peruvian roasted chicken at home. Amarillo Chili Powder helps create that signature, spicy, yellow-orange chili flavour along with seasonings like garlic and paprika.
Key products
Instructions
Instructions
- In a bowl combine all ingredients, except the chicken breasts and 1 tbsp (15 mL) olive oil. Use a whisk to mix until well blended. Reserve 3 tbsp (45 mL) for basting.
- Place chicken breasts in a large resalable bag and pour over remaining marinade. Allow chicken to marinate in the refrigerator for a minimum of 30 minutes and up to one day.
- Preheat oven to 425°F (220°C).
- In a large oven proof skillet heat remaining 1 tbsp (15 mL) olive oil over medium-high heat. Place chicken breast in the skillet skin side down and sear until golden brown. Flip chicken breasts to skin side up and transfer the skillet to the oven.
- Bake chicken, basting with reserved marinade every 5 minutes, for 25-30 minutes, or until an internal temperature of 165°F (74°C) is reached.
