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Chef's Corner - Peruvian Roasted Chicken

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Marinade Ingredients

1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon vegetable oil

1 whole chicken (about 3 1/2 pounds), quartered




Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender. Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours – the longer the better. Preheat oven to 425°F. Roast, basting occasionally with pan juices, until chicken is cooked through and internal temperature is 165°F, about 45 minutes. 

Accompany with lime wedges

Learn more about all the delicious dining options at Bethany Village.


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