I first started eating Peruvian chicken a few years ago when the hubs would bring home tasty takeout from a restaurant near his old job. Unfortunately, we now live an hour from the restaurant, so we don't get to eat it much. I decided to stop being lazy and finally try to make my own version. According to the hubs it's better than our Peruvian spot's, and on par with chicken he's had while actually visiting Peru........jackpot! Below is how you make it:
- Clean, then season whole chicken (also works well with wings) with equal parts oregano, salt, pepper, paprika, and cumin. Make sure chicken is fully covered in spices.
- Cover chicken with fresh squeezed lime juice from two lines. Stuff one half of lime inside chicken cavity.
- Bake on 350 degrees until done (approximately 1:15 mins)
- In a small bowl mix 1 part mayo to 1 part mustard. Use the sauce for dipping the chicken when done.
Sidenote: I'm currently cutting chicken out of my diet, so I use the spice mixture when pan frying salmon in olive oil on medium-low heat, which is also quite tasty.....and anti-inflammatory. If you'd like to try using salmon instead of chicken swap the lime juice for lemon juice in the recipe.