Peruvian-Style Roast Chicken Recipe

Introduction

This Peruvian-style roast chicken is packed with vibrant flavors from garlic, spices, and citrus. The marinade brings out a juicy, tender interior and crispy, flavorful skin, making it a delightful centerpiece for any dinner.

Ingredients

• 1 whole chicken (about 3-4 lbs)
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)
• 1 lime, juiced
• 1 tablespoon aji amarillo paste (optional)

Instructions

1. Step 1: In a large bowl, combine garlic, soy sauce, red wine vinegar, vegetable oil, ground cumin, smoked paprika, dried oregano, black pepper, salt, cayenne pepper (if using), lime juice, and aji amarillo paste (if using).
2. Step 2: Place the chicken in a large resealable bag or bowl and pour the marinade over it. Make sure the chicken is well coated. Refrigerate and marinate for at least 4 hours, preferably overnight.
3. Step 3: Preheat your oven to 400°F (200°C).
4. Step 4: Remove the chicken from the marinade and place it in a roasting pan.
5. Step 5: Roast the chicken for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. Baste occasionally with pan juices during cooking for extra moistness.
6. Step 6: Let the chicken rest for 10 minutes before carving and serving.

Tips & Variations

• For an extra crispy skin, pat the chicken dry with paper towels before roasting.
• Use a meat thermometer to ensure the chicken is perfectly cooked and juicy.
• If you can’t find aji amarillo paste, you can substitute with a mild chili paste or omit it for a milder flavor.
• Serve with roasted potatoes and a fresh salad to complete the meal.

Storage

Store leftover roast chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the meat moist. For longer storage, freeze the chicken for up to 2 months, thawing overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken pieces instead of a whole chicken?

Yes, you can use bone-in chicken pieces like thighs or drumsticks. Adjust cooking time accordingly, usually about 35-45 minutes, until the internal temperature reaches 165°F (74°C).

What can I substitute if I don’t have aji amarillo paste?

If you don’t have aji amarillo paste, you can use a mild chili paste or paprika for color and mild heat. Alternatively, omit it for a less spicy but still flavorful chicken.

Peruvian-Style Roast Chicken Recipe

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4.6 from 103 reviews

This Peruvian-style roast chicken features a vibrant marinade made with garlic, spices, citrus, and optional aji amarillo paste, resulting in a juicy, flavorful chicken with perfectly crispy skin. It’s a comforting dinner recipe inspired by traditional Peruvian flavors, ideal for roasting in the oven to achieve tender meat with a beautifully spiced crust.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Total Time: 95 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Peruvian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 whole chicken (about 3–4 lbs)
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)
• 1 lime, juiced
• 1 tablespoon aji amarillo paste (optional)

Instructions

1. Prepare the Marinade: In a large bowl, combine the minced garlic, soy sauce, red wine vinegar, vegetable oil, ground cumin, smoked paprika, dried oregano, black pepper, salt, cayenne pepper if using, lime juice, and aji amarillo paste if using. Stir well to create a vibrant and flavorful marinade.
2. Marinate the Chicken: Place the whole chicken in a large resealable bag or a bowl. Pour the prepared marinade over the chicken, making sure it is thoroughly coated on all sides. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight, allowing the flavors to deeply penetrate the meat.
3. Preheat the Oven: About 30 minutes before roasting, preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for even cooking and crispy skin.
4. Roast the Chicken: Remove the chicken from the marinade, allowing excess liquid to drip off, and place it in a roasting pan. Insert into the preheated oven and roast for 60 to 75 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Occasionally baste the chicken with pan juices to keep it moist and flavorful.
5. Rest and Serve: When done, remove the chicken from the oven and let it rest uncovered for 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy and tender bite. Carve the chicken and serve with your favorite sides.

Notes

• For the best flavor, marinate the chicken overnight.
• If aji amarillo paste is unavailable, you can omit it or substitute with a mild chili paste.
• Serve this chicken alongside roasted potatoes and a fresh salad for a complete and balanced meal.
• To check doneness, use a meat thermometer in the thickest part of the thigh, avoiding the bone.
• Leftover chicken can be stored in the refrigerator for up to 3 days.

Keywords: Peruvian roast chicken, roasted chicken, marinade chicken recipe, baked chicken with spices, aji amarillo chicken, flavorful roast chicken