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.
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.
Prep time
Calories
Ingredients
Servings
Ingredients
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.
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.
Preheat oven to 425°F (220°C).
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.
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.
Get great recipe ideas by creating your flavour profile.
Already have an account? Log in now.
Sign up to save your favourite flavours.
Already have an account? Log in now.
