Tender, juicy meat, deliciously flavorful skin, and a fresh, bold sauce: Roasted Peruvian Chicken is one of those truly crave-able dishes that you'll want to come back to again and again.
What's so special about Peruvian-Style Roast Chicken?
The most juicy texture. Super flavorful skin and meat. If you thought you had to fry chicken for it to taste absolutely decadent, Roasted Peruvian Chicken will change your mind.
If you've never had it - I'm convinced that the rotisserie chickens in grocery stores across America were inspired by it, and you can use that as your baseline for how tender and moist they are. Oh but way, way more flavor.
What to serve with Peruvian style chicken?
I cannot go to any Peruvian restaurant without getting a side of Yucca Fries, so those are at the top of the list! But other than that, any number of veggies and grains go great with this chicken.
- Yucca Fries
- Corn Tomato Salad
- Grilled Corn
- Fresh Green Salad
What's Peruvian green sauce made of?
It's a spicy, garlicky, creamy, cilantro based sauce. I like mine HOT, so if you are more of a mild person, I recommend reducing the jalapeno to one pepper, and deseeding and de-ribbing it. Also, the flavors, including the heat, will increase as the sauce sits. I make mine ahead so it is as bold as possible. For a milder bite, make it immediately before serving.
If you like this roasted Peruvian chicken recipe, you might also like:
Peruvian Chicken with Aji Verde
- ¼ cup extra virgin olive oil
- ¼ cup lime juice from 2 limes
- 6 large garlic cloves roughly chopped
- 2 teaspoons salt
- 1 Tablespoon smoked paprika
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 3.5-4 pound whole chicken spatchcocked
Aji Verde (Green Sauce):
- 2 jalapeño chili peppers de-seed and remove the ribs of one and roughly chop both
- 1 cup packed fresh cilantro leaves
- 2 cloves garlic roughly chopped
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons fresh lime juice (juice from one lime)
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- Preheat the oven to 450°F. Place an oven safe wire rack on sheet pan with a rim.
Make the Green Sauce:
- (Note - I prefer to make this in advance, but it's still great made day-of) Combine all ingredients for the green sauce (jalapeños, cilantro, garlic, mayonnaise, sour cream, lime juice, honey, salt, black pepper, and olive oil) in a food processor or high powered blender. Process until sauce is smooth and combined. Sauce will be runny at first but will set a bit as it rests. Cover the sauce and place in the fridge until ready to serve.
Make the Chicken:
- Put ¼ cup extra virgin olive oil, ¼ cup lime juice, from 2 limes, 6 chopped garlic cloves, 2 teaspoons salt, 1 Tablespoon smoked paprika, 1 teaspoon black pepper, 1 tablespoon cumin, and 1 teaspoon dried oregano into a food processor. Process until combined and garlic is pureed into sauce.
- Place the spatchcocked chicken skin side up on rack and pat dry. Rub ⅔rds of the marinade all over the chicken, being sure to rub some both on the skin, and between the flesh and the skin where you are able to. Bake for 25 minutes at 450°F, baste with remaining unused ⅓rd of marinade, then bake for another 20-35 minutes depending on the size of your chicken, or until the chicken gets to 165 – 175 degrees F on a thermometer.
- Remove the chicken from the oven and let rest for at least 15 min. Carve and serve with aji verde.