Peruvian chicken is a bold and flavorful twist on classic roasted chicken. Marinated in traditional spices, spatchcocked for even cooking, and roasted until golden and juicy, it’s a delicious way to bring the taste of Peru to your table.
Why We Love This Peruvian Chicken Recipe
The love for Peruvian chicken goes beyond its succulent flavor. This dish offers a delicious taste experience that captures the essence of Peruvian cuisine. The combination of spices such as aji amarillo, cumin, and oregano creates a harmonious flavor profile that is both spicy and savory.
This recipe is versatile. You can enjoy it for weekend family dinners, special occasions, or even casual weeknight meals. Plus, it’s easy to make! With only a few steps, anyone can cook a perfectly succulent chicken that bursts with flavor. The marinating process allows the spices and oil to penetrate the meat, ensuring that each bite is juicy and satisfying.
This dish also makes a great centerpiece for gatherings, appealing to a wide range of palates. It’s healthy, fulfilling, and incredibly satisfying. With Peruvian chicken, you not only satiate hunger but also offer a culinary experience that is rich in tradition and taste.
Ingredients
To create the delightful Peruvian chicken you crave, gather the following ingredients:
- 3.5 lb whole chicken (spatchcock recommended)
- 2 tbsp avocado oil or olive oil
- 2 tbsp aji amarillo paste
- 1.5 tbsp lime juice
- 3 large garlic cloves (pressed or minced)
- 2 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp freshly ground black pepper
How to Make Peruvian Chicken Directions
Getting to the heart of this recipe, let’s go through each step that will lead you to a perfectly roasted Peruvian chicken.
- Prepare the Chicken: Start by spatchcocking your chicken. To do this, use kitchen shears or a sharp knife to carefully remove the backbone. Laying the chicken flat will ensure even cooking and crispy skin.
- Make the Marinade: In a small bowl, combine the avocado oil, aji amarillo paste, lime juice, pressed garlic, kosher salt, ground cumin, dried oregano, and freshly ground black pepper. This blend is where the magic happens, as these ingredients work together to create a zesty and flavorful marinade.
- Marinate the Chicken: Once your marinade is ready, pat the chicken dry with paper towels. This step is crucial to achieving crispy skin. Rub the marinade generously all over the chicken, ensuring every part is coated. Allow the chicken to sit at room temperature for about one hour. For deeper flavor, consider marinating it in the refrigerator for up to 24 hours.
- Preheat the Oven: About 15 minutes before you’re ready to roast, preheat your oven to 425°F. This temperature will help the skin crisp up beautifully while keeping the meat tender.
- Roast the Chicken: Place the chicken on a baking sheet, skin side up. Roast it in the preheated oven for 40-45 minutes. After the first 30 minutes, baste your chicken with its own juices. This will add extra moisture and flavor.
- Check Doneness: To ensure your chicken is perfectly cooked, use a meat thermometer. Check the thickest part of the breast; it should register 160°F.
- Rest and Serve: Once done, remove the chicken from the oven and let it rest for 5-10 minutes. This resting period allows juices to redistribute throughout the meat, ensuring each slice is juicy and flavorful.
How to Serve Peruvian Chicken
Serving your Peruvian chicken can be a delightful experience in itself. As you carve the chicken, consider presenting it as a centerpiece on a large platter, garnished with fresh lime wedges and sprigs of parsley or cilantro for a pop of color.
You can pair your chicken with a variety of sides. Traditional Peruvian fare often includes roasted potatoes, rice, or a fresh salad. A side of spicy dipping sauce made with extra aji amarillo or a tangy green sauce made from cilantro can also complement the chicken beautifully. However, don’t hesitate to mix it up! Serving it alongside steamed vegetables, quinoa, or even some crusty bread is also a fantastic option.
As you serve, make sure to dish out some of those glorious leftover juices over the chicken. These juices are packed with flavor and will elevate every bite to new heights.
Expert Tips: Peruvian Chicken
Creating the perfect Peruvian chicken is all about the details and techniques. Here are some expert tips to make your cooking process smoother and the end result even more scrumptious:
- Choosing the Right Chicken: Opt for a fresh or high-quality frozen chicken. Organic chickens tend to be juicier and more flavorful.
- Don’t Skip the Marinade Time: Allowing your chicken to marinate for at least one hour (or up to 24 in the fridge) is essential for achieving the best flavor absorption.
- Check Your Oven Calibration: If you’re unsure if your oven runs hot or cold, invest in an oven thermometer. Accurate temperatures ensure even cooking.
- Using a Cast Iron Skillet: If you have one, consider roasting the chicken in a cast iron skillet. It can enhance the browning and flavor while keeping your chicken extra moist.
- Basting Every 10 Minutes After 30 Minutes: For maximum flavor and moisture retention, baste the chicken every 10 minutes with its own juices after the initial 30 minutes.
How to Store Peruvian Chicken
If you find yourself with leftover Peruvian chicken, first, congratulations on mastering this delicious dish! To store, simply let the chicken cool completely. Then place it in an airtight container. The chicken can be kept in the refrigerator for up to 3-4 days.
If you want to keep it longer, you can freeze the chicken. Wrap it tightly in plastic wrap, then place it in a freezer-safe container or a zip-top bag to minimize freezer burn. It can be stored in the freezer for up to 4 months. When ready to enjoy again, simply thaw in the refrigerator overnight before reheating.
To reheat, place the chicken in the oven at 350°F until warmed through, ideally basting it with a little broth or water to maintain moisture.
Variation of Peruvian Chicken
One of the best aspects of this Peruvian chicken recipe is its adaptability. Here are some variations you can experiment with to suit your taste or utilize ingredients you already have:
- Different Marinades: While the traditional aji amarillo paste gives the chicken a distinct taste, try incorporating other spices or ingredients like smoked paprika or Chipotle for a smoky flavor.
- Grilling Option: Instead of roasting in the oven, consider grilling the spatchcocked chicken. This method not only adds a delicious char but also infuses your chicken with an incredibly smoky flavor.
- Cooking on a Bed of Vegetables: Roast the chicken on a bed of sliced potatoes, carrots, or bell peppers. They will soak up the delicious juices and make for a beautiful presentation.
- Herbs and Flavors: Experiment with different herbs like thyme, rosemary, or even fresh jalapeños for a spicy kick. Every herb brings its own unique taste and aroma, enhancing your roast.
- Serve with Different Sides: Change up the sides each time to fit the season or occasion. Serving it with corn on the cob or a fresh mango salsa can completely change the experience.
FAQ
What Is Peruvian Chicken?
Peruvian chicken, also known as Pollo a la Brasa, is a roasted chicken dish famous for its unique marinade that typically includes spices like aji amarillo, garlic, and lime, giving it a rich flavor profile.
How Do I Know When My Peruvian Chicken Is Done?
You can determine if your chicken is cooked by using a meat thermometer. The breast should register at least 160°F to ensure it’s safe to eat.
Can I Use Chicken Thighs Instead of a Whole Chicken?
Absolutely! Using chicken thighs or drumsticks is a great option. Just adjust your cooking times as dark meat takes slightly longer to cook.
How Long Can I Store Leftover Peruvian Chicken?
You can keep leftover Peruvian chicken in the fridge for up to 3-4 days or freeze it for up to 4 months.
Is Peruvian Chicken Spicy?
The level of spiciness predominantly depends on the amount of aji amarillo paste you use. Adjust it according to your taste for a milder or spicier flavor.
Peruvian Chicken
Ingredients
Chicken Preparation
- 3.5 lb whole chicken (spatchcock recommended)
Marinade
- 2 tbsp avocado oil or olive oil
- 2 tbsp aji amarillo paste
- 1.5 tbsp lime juice
- 3 large garlic cloves (pressed or minced)
- 2 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp freshly ground black pepper
Instructions
Preparation
- Start by spatchcocking your chicken. Use kitchen shears to carefully remove the backbone.
- In a small bowl, combine avocado oil, aji amarillo paste, lime juice, pressed garlic, kosher salt, ground cumin, dried oregano, and black pepper to create the marinade.
- Pat the chicken dry with paper towels. Rub the marinade generously all over the chicken. Let it sit at room temperature for one hour, or refrigerate for up to 24 hours for more flavor.
- Preheat your oven to 425°F about 15 minutes before you’re ready to roast.
- Place the chicken on a baking sheet, skin side up, and roast for 40-45 minutes. Baste the chicken with its own juices after the first 30 minutes.
- Check the thickest part of the breast with a meat thermometer; it should read 160°F.
- Remove the chicken from the oven and let it rest for 5-10 minutes before carving.
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