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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/peruvian-style-roast-chicken-recipe/