Salud - Shingrix ENG Winter 2024Saborealo

Family MealchefNothing goes over better at the family dinner table than a good roast chicken. Cooked in the kitchen or on the backyard grill, this classic is irresistible. Chef Yisus shares this Peruvian version of roast chicken to which he adds a touch of extra flavor. “The secret to making this dish is having a flavor-filled marinade and butterflying the chicken so it gets marinated all over,” he says. “For best results, I recommend letting the chicken marinate at least eight hours or overnight.”

food
PERUVIAN ROAST CHICKEN
Makes 4 servings

1 whole chicken 2 tbsp. dark brown sugar 2 tsp. chili powder 1 ⅓ tsp smoked paprika 1 tsp. ground cumin 5 cloves garlic, finely chopped ½ tsp. ground ginger 2 tbsp. low-sodium soy sauce 1 tbsp. lemon juice 1 tsp. lemon zest 2 tbsp. corn oil Salt to taste
Butterfly the chicken, splitting it in the middle. Place on a roasting pan.
For the marinade, mix the rest of the ingredients in a small bowl until completely combined.
Brush chicken all over with the marinade. Be sure not to miss any areas. Marinate chicken in the refrigerator at least 8 hours or overnight.
Preheat grill to approximately 400°F– 425°F. Roast chicken until thickest parts of breast and leg reach 165°F. Depending on the size of your chicken, it should take about 45 minutes.

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