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A delicious plate of golden-brown Peruvian Chicken, ready to be served as the featured image.

Easy Peruvian Chicken

This Peruvian Chicken recipe delivers a vibrant, restaurant-quality taste with a smoky, savory, and slightly spicy flavor. Marinated and roasted to perfection, it's surprisingly easy to make at home without any fancy equipment.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: Main Course
Cuisine: Peruvian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken about 3-4 pounds
  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons aji amarillo paste or 1 tablespoon smoked paprika + 1 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper optional
  • 1 head of garlic, minced about 6-8 cloves
  • 1/2 medium onion, roughly chopped
  • 1 bunch cilantro, roughly chopped about 1/2 cup packed
  • 1 tablespoon lime juice

Equipment

  • Blender or food processor
  • Large bowl or resealable bag
  • Roasting pan or baking sheet
  • wire rack
  • Meat thermometer
  • knife
  • cutting board

Method
 

  1. In a blender or food processor, combine all the marinade ingredients: soy sauce, vegetable oil, red wine vinegar, aji amarillo paste (or substitute), olive oil, cumin, paprika, oregano, garlic powder, black pepper, salt, cayenne pepper (if using), minced garlic, chopped onion, chopped cilantro, and lime juice. Blend until smooth.
  2. Place the whole chicken in a large bowl or resealable bag. Pour the marinade over the chicken, ensuring it is thoroughly coated. Massage the marinade into the chicken, getting it under the skin where possible (especially on the breast).
  3. Seal the bag or cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours).
  4. Preheat your oven to 400°F (200°C).
  5. Remove the chicken from the refrigerator about 30 minutes before roasting to allow it to come closer to room temperature.
  6. Place the chicken on a roasting pan or baking sheet fitted with a wire rack.
  7. Roast the chicken in the preheated oven for about 60-75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to ensure accuracy. Baste the chicken with the pan juices every 20 minutes or so.
  8. Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving.
  9. Carve the chicken and serve it hot with your favorite sides.

Notes

For best results, marinate the chicken overnight. Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C). Let the chicken rest before carving for juicier meat. Pat the chicken skin dry before adding the marinade for crispier skin. Leftover Peruvian Chicken can be stored in the refrigerator for up to 3-4 days. Variations: Add more cayenne pepper for a spicier kick, the zest of one orange or lemon for a brighter citrusy flavor, or experiment with different herbs like rosemary, thyme, or sage. You can also grill the chicken instead of roasting for a smoky flavor.