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.
10 min
PREP TIME
310
CALORIES
8
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- 1 tablespoon (15 milliliter) Peruvian Amarillo Chili Pepper
- 1 teaspoon (5 milliliter) Minced Garlic
- 2 teaspoon (10 milliliter) Cumin Ground
- 2 teaspoon (10 milliliter) Paprika
- 2 teaspoon (10 milliliter) Sea Salt Grinder
- 1/4 cup (60 milliliter) lime juice
- 5 tablespoons (75 milliliter) olive oil , divided
- 4 boneless skin-on chicken breast
Preparation
- 1 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.
- 2 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.
- 3 Preheat oven to 425°F (220°C).
- 4 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.
- 5 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.
NUTRITION INFORMATION
(per Serving)
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Shrimp and Sugar Snap Peas in Curried Coconut Sauce
