Peruvian Broasted Chicken

Instructions

1. 1

   In a large mixing bowl, combine the minced garlic, soy sauce, cumin powder, paprika, dried oregano, vegetable oil, white vinegar, salt, and black pepper, forming a marinade.

2. 2

   Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 4 hours or overnight for the best flavor.

3. 3

   Once marinated, preheat your oven to 400°F (200°C).

4. 4

   In a large skillet or deep fryer, heat vegetable oil for frying. The oil should be deep enough to completely submerge the chicken.

5. 5

   Carefully lower each chicken piece into the hot oil, working in batches if necessary to avoid overcrowding the skillet. Cook the chicken for about 8-10 minutes per side until golden brown and crispy.

6. 6

   Once each piece is crispy and cooked through, transfer them to a wire rack or paper towel-lined plate to drain excess oil.

7. 7

   Once all chicken pieces have been fried, transfer them to a baking dish and place them in the preheated oven. Bake for an additional 10-15 minutes to ensure the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

8. 8

   Remove the chicken from the oven and let it rest for a few minutes before serving.

9. 9

   Serve the Peruvian Broasted Chicken with your favorite side dishes like fried yuca, salsa criolla, or rice.