According to a favorite website of mine "The Spruce", this Peruvian dish has become popular on the east coast. In Peru, it's almost always found on restaurant menus and is one of the countries most popular dishes. Traditionally, a whole chicken is marinated and cooked on an open flame. The secret to this recipe is marinating it for a minimum of two hours or up to 24 hours. The marinade is a mixture of oil, lime juice, soy sauce, oregano, cumin, paprika, sugar, fresh garlic, and salt and pepper. I used boneless, skinless chicken thighs and wingettes. After marinating, the chicken is baked at 350 degrees for about an hour and 15 minutes. The chicken was melt-in-your-mouth delicious. I served it with a butter and garlic rice cooked in chicken broth.
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