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Peruvian roasted chicken
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| Peruvian Roasted Chicken Gina's Weight Watcher Recipes Servings: varies Points+ with Skin: drumstick 2 pts, wing 3 pts, thigh 4 pts, 4 oz breast 5 pts Ingredients: | |
| 1 | whole chicken |
| 4 oz | beer, (I used Corona light) |
| 1/4 cup | white vinegar |
| 1 | lime, juice of |
| 2 tsp | cumin |
| 2 tsp | garlic powder |
| 1 tsp | dried oregano |
| salt | |
| paprika | |
| Directions: Wash chicken and remove all fat. Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano. Place in a large bag and marinate overnight. Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up. Discard marinade. Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 50 minutes, basting with the pan juices half way through. To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F. The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°. Let the chicken rest for 5 minutes before carving. **TO BBQ- If you want to make this chicken on the grill, I would recommend cutting the chicken into individual pieces before you marinate. Position the grill rack 4-6 inches above the fire. Cook covered turning often about 20-25 minutes, until juices run clear when the thigh is pierced with a knife. Aji Verde Sauce Servings: 4 • Points: 1.5 pts | |
| 2-3 | jalapeños, seeded |
| 3 tbsp | fresh cilantro |
| 2 tbsp | olive oil |
| 1 clove | garlic |
| 1 tbsp | white vinegar |
| pinch | cumin |
| salt | |
| pepper | |
| 2 tbsp | fat free sour cream |
Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans or plantains.
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