Peruvian Chicken

Name: Peruvian Chicken
Yield: 4–6 servings
Ingredients: 1 whole chicken (4 lbs./1.8 kg or smaller); 2 tbsp (30 mL) vegetable oil; Juice from ½ small lime; 2 tsp (10 mL) sugar; 1½ tsp (7 mL) ground cumin; 1 tsp (5 mL) ground paprika; 1 tsp (5 mL) ground oregano; 1 tsp (5 mL) salt; ½ tsp (2 mL) black pepper; 4 garlic cloves, pressed

Prep 10 min

Cook 50 min

Ready in 60 min

Peruvian chicken made in an air fryer is quick to prep and packed with amazing flavor. This is a classic blackened chicken dish originating from Lima, Peru.

Ingredients

1 whole chicken (4 lbs./1.8 kg or smaller)
2 tbsp (30 mL) vegetable oil
Juice from ½ small lime
2 tsp (10 mL) sugar
1½ tsp (7 mL) ground cumin
1 tsp (5 mL) ground paprika
1 tsp (5 mL) ground oregano
1 tsp (5 mL) salt
½ tsp (2 mL) black pepper
4 garlic cloves, pressed

Directions

Pat the chicken dry with a paper towel. Combine the remaining chicken ingredients in a small bowl and coat the chicken with the mixture.
Set the Deluxe Air Fryer & Oven to Roast for 58 minutes.
Tie the legs together with a 12" (30-cm) piece of cooking twine. Tie the wings against the breasts with a 24" (61-cm) piece of twine (Making sure the string doesn’t touch the sides of the heating element). Place the chicken on the Sheet Pan.
When the display says, “Add Food,” place the Sheet Pan in the oven. Press start. Rotate the pan halfway through cooking.
Check the temperature of the chicken toward the end of cooking and add additional time by pressing the +1 minute button as needed, or until the chicken reaches 165°F (74°C).

Yield:

4–6 servings

Nutrients per serving:

When served with Peruvian Green Sauce, U.S. nutrients per serving: Calories 590, Total Fat 41 g, Saturated Fat 8 g, Cholesterol 145 mg, Sodium 1,230 mg, Carbohydrate 8 g, Fiber 1 g, Total Sugars 3 g (includes 2 g added sugars), Protein 47 g

Cook's Tips:

To make this recipe in the Deluxe Air Fryer: Insert the Deluxe Air Fryer spit though the legs of the chicken where they are tied together and through the cavity, centering the bird on the spit. Insert the forks securely into the chicken and tighten the screws. Cook on the ROTISSERIE setting for 45 minutes. When the time is up, use the retrieval tool to remove the spit.* Cook until the internal temperature reaches 165°F (74°C), adding more time, if needed.