Peruvian Chicken
Experience the bold flavors of Peru with this succulent roasted chicken infused with traditional spices.
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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Notes
Serve with roasted potatoes, rice, salad, or a spicy dipping sauce. For optimal flavor, baste every 10 minutes after the first 30 minutes of cooking.