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Peruvian Style Chicken Breasts

Diet.Chef's picture
  Dry white wine 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), peeled
  Soy sauce 2 Tablespoon
  Fresh lime juice 2 Tablespoon
  Olive oil 1 Tablespoon
  Canned chipotle in adobo sauce 1
  Honey 2 Teaspoon
  Fresh thyme 2 Teaspoon
  Paprika 2 Teaspoon
  Bone in chicken breasts 48 Ounce, skinned (6 Pieces, 8 Ounce Each)
  Salt 1⁄4 Teaspoon

1. Combine the wine, garlic, soy sauce, lime juice, olive oil, chipotle, honey, thyme, and paprika in a blender; pulse on high speed until the mixture is smooth, about 2 minutes. Pour the marinade into a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken Refrigerate, turning the bag occasionally, 45 minutes.
2. Meanwhile, preheat the oven to 375°F; lightly spray a jelly-roll pan with nonstick spray.
3. Remove the chicken from the bag, discard the marinade, and arrange the chicken in the pan. Sprinkle chicken with the salt, then roast, basting with the pan juices every 10 minutes, until cooked through, about 45 minutes. Remove chicken from the oven and brush with the pan juices.

Recipe Summary

South American
Cook Time: 
55 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1794 Calories from Fat 301

% Daily Value*

Total Fat 34 g52%

Saturated Fat 6.8 g34.1%

Trans Fat 0.3 g

Cholesterol 789.3 mg263.1%

Sodium 3144.8 mg131%

Total Carbohydrates 27 g9%

Dietary Fiber 6.1 g24.4%

Sugars 11.9 g

Protein 319 g637.9%

Vitamin A 124.6% Vitamin C 95.9%

Calcium 24% Iron 83.1%

*Based on a 2000 Calorie diet

Peruvian Style Chicken Breasts Recipe