Spring is finally here with its bright, sunny days. This Peruvian Roasted Chicken brings a fresh pop of flavor to your table. It is perfect for a special Sunday lunch or a busy weeknight.
You do not need a fancy rotisserie to get that classic taste. This recipe delivers juicy meat and golden skin right in your oven. Your family will love the bold, zesty aroma filling the kitchen.
Why This Recipe Is a Winner
You will love how the skin gets so perfectly golden and crisp. The meat stays incredibly tender and juicy inside. It is a budget-friendly way to feed the whole family. Plus, the bright green sauce is a total game changer.
This dish is wonderful for entertaining friends on a warm evening. It looks impressive but requires very little hands-on work. You get restaurant-quality results with simple grocery store ingredients.
How to Make Peruvian Roasted Chicken
Making this at home is much easier than you think. You just whisk the marinade and rub it on the bird. The oven does all the heavy lifting for your Peruvian Roasted Chicken. You can even prep it the night before to save time.
Simple Ingredients
This recipe uses mostly pantry staples and a few fresh items from the garden.
- 1 whole chicken (3.5 to 4 pounds)
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 4 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 3 jalapeño peppers, seeded and chopped
- 1 cup fresh cilantro leaves
- 1/4 cup mayonnaise
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, for sauce
- 1/2 teaspoon salt, for sauce
Step-by-Step
- In a small bowl, whisk together the soy sauce, lime juice, minced garlic, vegetable oil, salt, cumin, paprika, oregano, and black pepper to create the marinade.
- Pat the chicken dry with paper towels. Rub the marinade thoroughly over the chicken skin and underneath the skin of the breast and thighs. Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 425°F (220°C).
- Place the chicken on a rack in a roasting pan, breast-side up. Roast for 20 minutes at high heat to crisp the skin.
- Reduce the oven temperature to 375°F (190°C). Continue roasting for approximately 50 to 55 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
- While the chicken is roasting, prepare the Aji Verde sauce by blending the jalapeños, cilantro, mayonnaise, olive oil, one garlic clove, and salt in a food processor until smooth.
- Remove the chicken from the oven and let it rest for 10 to 15 minutes before carving. Serve with the green sauce.
Best Ways to Enjoy It
Serve this chicken warm right out of the oven. It looks beautiful on a large platter for guests. Add a side of crispy french fries or white rice. A simple green salad balances the rich flavors perfectly. Don’t forget the extra sauce on the side!
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. To keep the skin crisp, reheat it in the oven. A 350°F oven for about ten minutes works wonders. The sauce stays fresh for three days too.
Tips for Best Results
- Pat the chicken very dry before adding the marinade.
- Rub the spices under the skin for the best flavor.
- Use a meat thermometer to avoid overcooking the breast.
- Don’t skip the resting time before you start carving.
- Double the green sauce because everyone will want more.
- For a milder sauce, remove every single jalapeño seed.
- Roast on a rack so air circulates under the chicken.
Easy Flavor Ideas
- Use chicken thighs if you prefer dark meat only.
- Swap the lime juice for lemon for a milder flavor.
- Add a pinch of sugar to the marinade for extra browning.
- Try Greek yogurt in the sauce for a lighter twist.
Common Questions
Can I make this ahead of time?
You can marinate the chicken up to 24 hours early. This actually helps the flavors soak deep into the meat. The sauce can also be made a day in advance.
Is the green sauce very spicy?
The jalapeños give it a nice kick but it is not overwhelming. If you are sensitive to heat, use fewer peppers. The mayonnaise helps keep it creamy and balanced.
What if I don’t have a roasting rack?
You can set the chicken on top of sliced onions or potatoes. This keeps the bird off the bottom of the pan. It also gives you delicious roasted veggies as a bonus!
I hope this bright Peruvian Roasted Chicken brings a smile to your face. It is a wonderful way to celebrate fresh spring flavors with your family. Happy cooking!
— Lidia
Peruvian Roasted Chicken (Pollo a la Brasa)
Ingredients
- 1 whole chicken (3.5 to 4 pounds)
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 4 cloves garlic , minced
- 1 tablespoon vegetable oil
- 1 tablespoon sal t
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 3 jalape ño peppers, seeded and chopped
- 1 cup fresh cilantro leaves
- 1/4 cup mayonnais e
- 1 tablespoon extra -virgin olive oil
- 1 clove garlic , for sauce
- 1/2 teaspoon salt , for sauce
Instructions
- In a small bowl, whisk together the soy sauce, lime juice, minced garlic, vegetable oil, salt, cumin, paprika, oregano, and black pepper to create the marinade.
- Pat the chicken dry with paper towels. Rub the marinade thoroughly over the chicken skin and underneath the skin of the breast and thighs. Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 425°F (220°C).
- Place the chicken on a rack in a roasting pan, breast-side up. Roast for 20 minutes at high heat to crisp the skin.
- Reduce the oven temperature to 375°F (190°C). Continue roasting for approximately 50 to 55 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
- While the chicken is roasting, prepare the Aji Verde sauce by blending the jalapeños, cilantro, mayonnaise, olive oil, one garlic clove, and salt in a food processor until smooth.
- Remove the chicken from the oven and let it rest for 10 to 15 minutes before carving. Serve with the green sauce.
