Flavour infused and juicy on the inside.
Deep red and crispy on the outside.
AND garlicky buttery rice.
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For just 10 minutes of active effort?
Yes c’mon!
Do you keep a list of things to make?
I actually have45 lists.
This chicken made the ABSOLUTELY MUST TRY list instantly.
Straight to the top of the queue!
As soon as I saw the recipe, I knew it was my pop in of food.
Easy to make, every day ingredients andkapow!flavours.
Traditionally, this is made like a rotisserie chicken over charcoals.
Soy sauce is a surprising ingredient in the marinade for this recipe.
I love that Peruvians embraced the new ingredients the early immigrants introduced, like soy sauce.
I decided to serve this with a buttery garlic rice.
I must have read 20+ recipes for Peruvian Roast chicken.
And unsurprisingly, every single recipe is different!
As with every traditional dish, there is no single recipe.
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So I made my own guided by those recipes I read Ive referenced a few in the recipe.
I like strong flavours so the marinade for mine is probably stronger than other recipes.
I also up the flavour a bit to compensate for the absence of the charcoal flavour.
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Hope you consider trying this!
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