CHICKEN-Peruvian Roasted Chicken with Aji Verde

(from Jax424’s recipe box)

Points+ with Skin: drumstick 2 pts, wing 3 pts, thigh 4 pts, 4 oz breast 5 pts

MARINATE OVERNIGHT

Source: Gina's Weight Watcher Recipes

Categories: Chicken

Ingredients

  • 1 whole chicken
  • 4 oz beer (I used Corona light)
  • 1/4 cup white vinegar
  • 1 lime, juice of
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • salt
  • paprika
  • AJI VERDE INGREDIENTS
  • 2-3 jalapeños, seeded
  • 3 tbsp fresh cilantro
  • 2 tbsp olive oil
  • 1 clove garlic
  • 1 tbsp white vinegar
  • pinch cumin
  • salt and pepper
  • 2 tbsp fat free sour cream

Directions

  1. Wash chicken and remove all fat.

  2. Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano.

  3. Place in a large bag and marinate overnight.

  4. Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up.

  5. Sprinkle chicken with paprika and a little more garlic powder and salt

  6. Bake at 425° for about 50 minutes, basting with the pan juices half way through.

  7. To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 165°F.

  8. SAUCE:

  9. Place all ingredients in a blender and puree until smooth. Serve over chicken

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