Peruvian Rotisserie Chicken Recipe With Nutrition Data and Calorie Count

A secret spicy and tasty rotisserie chicken.

Yields:

4 servings

Meal Type:

Main Dish
Lunch

Rating:

Ingredients

Directions

Rinse the chicken very well, and cut off all the fat. Tuck the wings under the back of the chicken.
Make a paste by mixing the garlic, huacatay, pepper, salt, aji, cumin, lemon or lime juice and achiote. Spread paste on the chicken and rub well from outside to inside.
Let stand in the refrigerator for 2 hours or more, for a good flavor.
Preheat oven to 350° F (175° C).
Put the chicken in the roasting pan with lid. Cook, covered, for 1 1/2 hours, or until it is golden brown.
Actually, grilling this chicken would be even better. Use charcoal or wood.
Note: Huacatay, pronounced wah-kah-tye, also Peruvian black mint, is a herb used in Peruvian cuisine. The fresh leaves are ground into a paste, which is then used to add flavor to recipes. It can be found at Spanish stores.
Note: Annatto is a derivative of the achiote trees of tropical regions of the Americas, used to produce a red food coloring and also as a flavoring. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly sweet and peppery. It is a major ingredient in the popular spice blend Sazón made by Goya Foods.

Nutrition Facts

Serving Size 1 serving

Calories

Amount Per Serving 409

% Daily Value*

Nutrition summary:

There are 409 calories in 1 serving of Peruvian Rotisserie Chicken.

How long would it take to burn off 409 KCal?
Basketball	41 minutes
Cycling (10 MPH)	56 minutes
Jogging	33 minutes
Running	27 minutes
Swimming (crawl, moderate pace)	40 minutes
Walking	47 minutes
Weight Training	47 minutes
Values estimated based on person weighing 160 lbs.