WW Peruvian Roasted Chicken
Cook Time: 50 minutes Points with Skin: Leg 4 pts, Wing 3 pts, Thigh 4 pts, Breast 5 pts
Cook Time: 50 minutes Points with Skin: Leg 4 pts, Wing 3 pts, Thigh 4 pts, Breast 5 pts
- Carbohydrate 3.7131446875 g
- Cholesterol 0 mg
- Fat 0.28530921875 g
- Fiber 0.438621868908405 g
- Protein 0.648318125 g
- Saturated Fat 0.0272065625 g
- Serving Size 1 1 Serving (58g)
- Sodium 3.92665625 mg
- Sugar 3.27452281859159 g
- Trans Fat 0.0472895625 g
- Calories 28 calories
Step-by-step
- 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 9 X 13 pyrex 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 160F. The chicken needs to reach an internal temperature of 165F, 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 Grill- cut the chicken into serving 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.
Operating under the limitation of a standard home oven, this method replicates rotisserie flavor by utilizing a high roasting temperature of 425 degrees Fahrenheit. Acid is the defining characteristic of this marinade style. White vinegar and fresh lime juice break down surface proteins, while the low pH softens connective tissue during an overnight rest in the refrigerator. Substitutions alter this chemical balance significantly. Apple cider vinegar or red wine vinegar can replace white vinegar at a strict one-to-one ratio, imparting fruitier or more robust notes respectively, whereas lemon juice functions as a direct drop-in replacement for lime without changing the overall acidity level. Beer introduces malt sugars that caramelize under high heat; non-alcoholic lager or chicken broth mixed with a splash of Worcestershire sauce serves as an effective substitute if alcohol must be omitted. Paprika dusting provides the characteristic mahogany crust through Maillard reactions on the skin surface. Pull the baking dish from the oven when a digital thermometer registers 160 degrees in the thickest part of the breast, allowing residual heat to carry the meat safely to the final 165 degrees during the five-minute resting window. Alternatively, test doneness visually by piercing the thickest part of the thigh with a skewer; clear juices indicate proper cooking if a thermometer is unavailable. Splitting the bird into halves ensures even heat penetration across both breasts and legs simultaneously, preventing the exterior from scorching before the bone-in joints reach safety temperatures.
