Experience a burst of flavor with our Keto Peruvian Chicken, a keto-friendly take on a beloved Peruvian classic. This recipe captures the crispy skin, juicy meat, and zesty green sauce that makes Peruvian cuisine so delightful. Topped with a refreshing salsa criolla, this dish is a culinary explosion you won't want to miss. Let's explore the fantastic fusion of flavors in Peruvian cuisine together.
- Preparation and cooking overview
- Chef's note
- 🍗 Ingredients for this keto Peruvian chicken recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Peruvian Chicken: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with keto Peruvian chicken?
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Our keto Peruvian chicken recipe is straightforward and easy to follow. Start by combining a blend of aromatic spices and citrus elements to create a delicious coating for the chicken. Then, bake it for 60 minutes to achieve the perfect tenderness. In no time, you'll be ready to indulge in this mouthwatering Peruvian feast.
Don't hesitate to experiment with the spice blend. Try adding a dash of Aji Amarillo or a sprinkle of Rocoto peppers for an extra touch of authentic Peruvian heat. This recipe invites you to let your culinary creativity fly while maintaining the essence of this flavorful cuisine.
🍗 Ingredients for this keto Peruvian chicken recipe
Here's a list of ingredients you need for this Peruvian chicken:
Don't have anything on the list? No problem! Check out these keto-friendly alternatives for some of the ingredients:
Take your taste buds to the next level with these optional ingredients to elevate the flavors:
Cooking tools required
To make this keto roasted chicken, you'll need these tools:
Tools substitute options
How to make Keto Peruvian Chicken: step-by-step guide
- Gather all the necessary tools and equipment.
- Ensure all ingredients are properly measured, washed, and prepped before starting the cooking process.
- Prepare the lemon zest and fresh lemon juice.
- Preheat the oven to 400°F (200°C).
- Mix together avocado oil, cumin, paprika, oregano, salt, pepper, and lemon zest until well combined. Brush the chicken with lemon juice, then coat it with the spice mixture.
- Place the chicken in a large cast iron skillet and transfer it to the preheated oven.
- Roast the chicken for approximately 60 minutes or until the internal temperature reaches 165°F (75°C).
- While the chicken is roasting, prepare the salsa criolla by combining all the ingredients in a jar and shaking well. Refrigerate until ready to use.
- For the cilantro green sauce, blend together all the ingredients until smooth.
- Serve the roasted chicken with the green sauce, salsa criolla, and additional lime wedges if desired.
Chef's pro tip
To prevent the chicken from becoming dry, monitor its internal temperature carefully. Once it reaches 165°F (75°C), take it out of the oven. Let it rest for a few minutes to allow the juices to distribute evenly for a moist and tender result.
What to serve with keto Peruvian chicken?
Pair your classic Peruvian chicken with these keto-friendly options for a satisfying and nutritious meal:
How to make it healthier
You can make this keto Peruvian food even healthier by following these tips:
What can I prepare ahead of time?
Storage and reheating instructions
To store leftover cooked chicken, refrigerate it within 2 hours of cooking in an airtight container or tightly wrapped with plastic wrap. Consume within 3-4 days for optimal freshness. For longer storage, freeze in individual portions or batches and use within 2-3 months. Label containers with the date.
Reheating best practices
Recipe wrap-up and conclusion
Get a taste of Peru with this Keto Peruvian Chicken that captures all the rich flavors that make Peruvian food special. Enjoy the process of cooking, taste the mix of flavors, and feel good about making something really special. We're eager to see your version! Don't forget to share a photo and tag us!
Frequently asked questions
Keto Peruvian Chicken
- 3 garlic cloves finely chopped
- 1 tablespoon ground cumin
- 2 tablespoon avocado oil
- 1 tablespoon paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- 1 ½ teaspoons kosher salt divided
- 1 lemon zested and juiced
- 4 lbs bone-in skin-on chicken chicken
Salsa Criolla (Lime Pickled Onions + Tomatoes)
- 1 red onion thinly sliced
- 2 roma tomatoes quartered
- Juice of 2 limes
- 1 teaspoon salt
- Preheat oven to 400° F.
- Mix together the cumin, avocado oil, paprika, salt, pepper, oregano, and lemon zest in a small bowl. Brush the chicken with the lemon juice then rub with spice mixture. Place the chicken in a large cast iron skillet and transfer to the oven.
- Roast the chicken for about 60 minutes until the internal temperature reads 165° F.
- While the chicken is roasting make the salsa criolla by placing all of the ingredients into a jar and shaking well, refrigerate until ready to use. *They get better as they sit so feel free to make ahead
- To make the cilantro green sauce simply blend together all of the ingredients.
- Serve the chicken with the green sauce, salsa criolla, and additional lime if desired.