Peruvian Chicken Recipe
Peruvian Chicken bursts with the bold, vibrant flavors of Peru, featuring juicy, perfectly roasted chicken infused with aromatic spices. A bright, zesty marinade brings a tantalizing depth that makes each bite unforgettable.
The accompanying Aji Verde, or Peruvian green sauce, combines fresh cilantro, jalapeños, garlic, and lime for a creamy, herbaceous kick. Its vivid color and lively flavor beautifully complement the succulent chicken, creating a harmonious, festive dish.
This recipe is versatile for oven roasting or grilling, making it perfect for weeknight dinners or weekend gatherings. Serve with cilantro lime rice and lime wedges to elevate the experience and embrace authentic Peruvian flair.
Peruvian Chicken Ingredients
Whole Chicken – The star of the dish, offering tender, juicy meat that soaks up the vibrant marinade for a perfectly roasted centerpiece.
Garlic – Infuses the chicken and sauce with aromatic depth, enhancing the savory and zesty flavors throughout.
Aji Amarillo Paste – A signature Peruvian chili, delivering gentle heat and fruity undertones that define the dish’s authentic taste.
Cilantro – Brings bright, herbaceous freshness to the green sauce, balancing the richness of the roasted chicken.
Lime Juice – Adds a zesty tang that lifts flavors, cutting through richness and brightening every bite.
Olive Oil – Provides a smooth, silky base for the marinade and sauce, ensuring flavors meld beautifully while promoting a crisp, golden roast.
Mayonnaise – Creates a creamy, indulgent texture in the Aji Verde, harmonizing the bold, spicy, and citrus elements.
Cotija or Parmesan Cheese – Adds a subtle salty richness to the green sauce, enhancing its complexity and depth of flavor.
Recipe Tips for Peruvian Chicken
1. Marinate for Maximum Flavor: Allowing the chicken to marinate, even briefly, ensures the spices and lime juice penetrate the meat. For a more intense flavor, marinate for 2–4 hours or overnight in the refrigerator. Applying some marinade under the skin enhances juiciness.
2. Spatchcocking for Even Cooking: Removing the backbone and flattening the chicken promotes uniform cooking, crisp skin, and faster roasting. If using a grill, maintain indirect heat to prevent flare-ups and ensure the chicken cooks through without burning the exterior.
3. Perfect Green Sauce Texture: Blend the Aji Verde ingredients until smooth before gradually adding mayonnaise on low speed. This prevents separation, maintaining a creamy, silky consistency that complements the bold flavors of the chicken without overpowering it.
What to Serve with Peruvian Chicken
1. Cilantro Lime Rice: The subtle citrus notes of lime and fresh cilantro provide a bright, fragrant base that balances the spicy, aromatic chicken, creating a complete, vibrant plate.
2. Roasted Vegetables: Oven-roasted peppers, carrots, and sweet potatoes add natural sweetness and earthy flavor, offering texture contrast while harmonizing with the bold spices of the chicken.
3. Fresh Green Salad: A crisp salad with mixed greens, cucumber, and avocado dressed lightly with lime vinaigrette adds refreshing crunch and balances the richness of the roasted chicken and creamy Aji Verde sauce.
FAQ About Peruvian Chicken
Q1: Can I make this recipe without a grill?
Yes, the oven method works perfectly. Roast at 400°F (190°C) until the internal temperature reaches 165°F (74°C), basting occasionally for juicy, flavorful chicken.
Q2: What can I use if I don’t have Aji Amarillo paste?
Substitute with sriracha, a mild habanero paste, or another chili paste. Adjust quantity to taste to maintain the characteristic Peruvian heat and fruity notes.
Q3: How long can I store leftovers?
Refrigerate cooked chicken and green sauce separately in airtight containers for up to 3 days. Reheat gently to preserve moisture and sauce consistency.
Q4: Can I prepare the green sauce in advance?
Yes, make the Aji Verde a day ahead. Keep chilled and stir before serving to refresh its texture and flavor.
Peruvian Chicken
Ingredients
Method
- In a small bowl, combine the minced garlic, olive oil, lime juice, aji amarillo or hot sauce, cumin, paprika, oregano, salt, and black pepper to create the marinade.
- Prepare the chicken by spatchcocking (removing the backbone) or halving with kitchen shears. Carefully loosen the skin over the breast and thigh areas, spreading half of the marinade beneath the skin and the remainder over the surface. Place the chicken on a sheet pan and let it marinate for at least 15 minutes while preheating the oven or grill.
- Preheat the oven or grill to 400°F (190°C).
- Oven Method:
- Roast the chicken for 30 minutes, basting occasionally with its own juices. Continue cooking for an additional 20 minutes, or until the internal temperature reaches 165°F (74°C).
- Grill Method:
- Lightly oil the grill grates. Position the chicken breast-side up over indirect heat and cook for roughly 50 minutes, ensuring the internal temperature reaches 165°F (74°C).
- While the chicken cooks, prepare the green sauce. In a food processor or blender, combine cilantro, jalapeños, garlic, aji amarillo paste, olive oil, lime juice, vinegar, cheese, and salt, blending until smooth. Gradually incorporate the mayonnaise at low speed to maintain a creamy consistency.
