Delicious Peruvian-Style Roast Chicken for Flavorful Meals

Ingredients You Need for This:

This Peruvian-Style Roast Chicken ingredient list is SHORT but mighty! Here’s what’s starring in the spotlight:

• 1 whole chicken (about 4 lbs), spatchcocked for even roasting
• 4 tablespoons Aji amarillo paste (game-changer alert: the authentic paste blows powdered substitutes out of the water)
• 3 garlic cloves, minced (fresh is non-negotiable here)
• 2 tablespoons smoked paprika (adds that essential smokey note for your Peruvian spices roast chicken)
• 2 teaspoons ground cumin
• 2 tablespoons white vinegar (this tang brings brightness that wakes up your Peruvian rotisserie chicken flavors)
• 1/4 cup olive oil (opt for extra virgin for that smooth richness)
• 1 tablespoon soy sauce (yes, soy! It deepens the umami in Pollo a la brasa recipe style)
• Salt and freshly ground black pepper to taste
• Optional: 1 tablespoon honey for a touch of sweetness to balance heat

Here’s the Peruvian-Style Roast Chicken game-changer that will blow your mind: using fresh Aji amarillo paste freshens up your marinade like no powdered substitute. You can find it at Latin markets or order online.

For budget-friendly swaps? Use a combo of yellow bell pepper and jalapeño with a pinch of turmeric for color if you don’t spot Aji amarillo paste easily. Just no skipping smoked paprika; it’s pivotal to your South American roast chicken success.

Pro tip: Mix your marinade a day in advance and marinate your chicken overnight for that deep, juicy flavor punch. Double that batch and store extra in the fridge—this Peruvian-Style Roast Chicken marinade doubles as an epic dipping sauce or a base for grilled veggies.

Step-by-Step Instructions:

Ready to conquer Peruvian-Style Roast Chicken? Let’s rock this!

1. Prep the chicken: Spatchcock your whole chicken by removing the backbone (save it for stock if you want). Flattening the bird helps it cook evenly and crisps up the skin like a dream.
2. Mix the marinade: In a bowl, blend Aji amarillo paste, minced garlic, smoked paprika, cumin, white vinegar, olive oil, soy sauce, honey (if using), salt, and pepper. This Aji amarillo marinade is the heart of your Peruvian rotisserie chicken—don’t skip a beat here.
3. Marinate: Rub the marinade all over the chicken, under the skin, and inside the cavity. Cover and refrigerate for at least 4 hours, ideally overnight.
4. Heat your oven: Preheat to 425°F (220°C). This high heat is key to lock in juices while crisping the skin.
5. Roast the chicken: Place skin side up on a wire rack over a baking sheet. Roast for 35-45 minutes. In my kitchen, this Peruvian-Style Roast Chicken takes exactly 40 minutes to reach that golden, crackly skin and internal 165°F (74°C) magic zone.
6. Rest and serve: Remove the chicken, tent it with foil, and rest for 10 minutes. Don’t skip this—resting lets those succulent juices redistribute.

Don’t stress—your Peruvian-Style Roast Chicken is going to be incredible! You’ll know it’s ready when the skin smells smokey, the meat is tender, and juices run clear. For extra points, baste every 15 minutes with marinade drippings.

Want to skip the oven? Try grilling this Pollo a la brasa recipe style over charcoal for that authentic South American roast chicken char—Instagram gold, for sure.

Presentation:

This Peruvian-Style Roast Chicken absolutely slays at dinner parties! Serve it on a large platter, garnished with fresh cilantro and lime wedges to add freshness to each bite.

Pair with crispy yucca fries, a bright aji verde sauce for dipping, or classic yellow rice—hello, bold South American roast chicken vibes! For a sauce twist, whip up extra Aji amarillo marinade, thinned with lime juice, to drizzle over or serve on the side.

People absolutely lose their minds when I serve this Peruvian-Style Roast Chicken at family dinners or weekend chillouts. It’s that confident, smoky, and spicy flavor that gets everyone talking. Plus, plating it with roasted root veggies from my roast chicken with root vegetables recipe pushes the presentation over the top.

Leftovers? No problem—you’ve got yourself a killer base for Peruvian chicken bowls or loaded grilled sandwiches. I’ve tried adding this Peruvian rotisserie chicken to a spicy sweet chili chicken bowl, check it out here. So next-level.

Seasonal spin? In winter, add fresh herbs like oregano and rosemary to your Aji amarillo marinade for warming depth. Summer? Marinate the chicken with fresh lime zest and pair with crisp salads for easy flare.

FAQs:

Q: Can I make this Peruvian-Style Roast Chicken spicier?
Absolutely. Dial up the Aji amarillo paste or add extra chili flakes into the marinade. I tested with habanero once—beware, this will kick your flavor adventure into overdrive!

Q: What if I don’t have Aji amarillo paste?
Try the yellow pepper/jalapeño substitute I mentioned earlier. It won’t be 100% authentic but still packs a South American roast chicken punch. Or peek at Nerds with Knives Pollo a la Brasa recipe for their approach.

Q: How do I know when my Peruvian-Style Roast Chicken is perfectly done?
Use a meat thermometer—165°F (74°C) internal. Your bird should be golden-brown and smell like a flavor bomb waiting to happen. If the skin isn’t crispy enough, pop under the broiler a few minutes but watch it like a hawk.

Q: Can I prepare this Peruvian rotisserie chicken in advance?
Yes! Roast it, cool it, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the skin crispy.

Q: What sides work best?
Traditional yellow rice and beans are spot on. For a twist, whip up the chicken parmesan grilled cheese I created—you have to try it here!

Q: Any tips for oily skin?
Pat your chicken dry before applying the marinade and after marinating. This helps get that perfect crisp skin finish on your Peruvian spices roast chicken.

Q: Can this recipe be adapted to thighs or drumsticks?
Definitely. Adjust cooking times accordingly. I love using thighs when I want richer, juicier meat. Also, check out mouthwatering Peruvian chicken thighs with aji verde on Reddit FoodPorn.

Your flavor adventure is in good hands. The community feedback on this Peruvian-Style Roast Chicken has been unreal—flavor adventurers keep telling me it’s their new go-to. Bold, juicy, smoky magic is yours to own!

Conclusion:

This Peruvian-Style Roast Chicken wraps up everything Cuba Queen stands for: unapologetic boldness, mouthwatering flavors, and kitchen confidence. It smacks your taste buds awake with that authentic South American roast chicken soul, capped off by the unforgettable Aji amarillo marinade punch.

My Peruvian-Style Roast Chicken Power Tips:
1. Always marinate overnight for max flavor.
2. Spatchcock the bird for even roasting and crispy skin.
3. Use fresh Aji amarillo paste—flavor goes through the roof.

Variations I’ve loved:

• Adding chipotle for smoky heat.
• Citrus-herb twist with fresh lime and oregano.
• Grilled Pollo a la brasa recipe style for that charcoal char.

The version that blows minds every time? Classic, marinated overnight, roasted to golden perfection. That’s your crowd-pleaser right there.

Make this Peruvian-Style Roast Chicken your signature dish. I trust your flavor instincts and cooking savvy—you’re about to wow every plate and create stories around this game-changing meal. I want to see your beautiful creations! Snap, share, and tag your bold flavor wins. Let’s keep the Peruvian spice fire burning!

If this recipe rocks your world, you NEED to try the flavor-packed Pollo a la Brasa (Peruvian-style Roasted Chicken) for a spin or dive into the delightful Peruvian chicken recipe with bold flavors community for more inspiration. Your next flavor adventure awaits!

Peruvian-Style Roast Chicken

Print Recipe

Pin Recipe

Experience the vibrant flavors of Peru with this juicy and aromatic Peruvian-Style Roast Chicken, perfectly seasoned with a blend of spices and herbs for a mouthwatering meal.

• Author: Quinn
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 90 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Baked
• Cuisine: Peruvian

Ingredients

Scale 1x2x3x

• 1 whole chicken (about 4 lbs)
• 4 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons ground black pepper
• 2 teaspoons salt
• 1/4 cup olive oil
• 2 tablespoons white vinegar
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon cayenne pepper (optional, for heat)
• 1 cup chicken broth (for roasting pan)

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Instructions

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix garlic, smoked paprika, cumin, oregano, black pepper, salt, olive oil, white vinegar, lime juice, cilantro, and cayenne pepper to create a marinade.
3. Rinse the chicken and pat dry with paper towels.
4. Rub the marinade all over the chicken, making sure to coat under the skin and inside the cavity.
5. Place the chicken breast-side up on a roasting rack inside a roasting pan.
6. Pour the chicken broth into the roasting pan to keep the chicken moist.
7. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
8. Let the chicken rest for 10 minutes before carving to retain juices.
9. Serve with traditional sides like Peruvian green sauce or roasted potatoes.

Notes

For extra flavor, marinate the chicken overnight. Serve with a side of aji verde sauce and Peruvian-style roasted potatoes for an authentic meal experience.