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Home » Dinner » Peruvian Chicken

Published: June 8, 2021 Last Modified: June 8, 2021 By Sara 11 Comments

Peruvian Chicken

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This Peruvian chicken is a whole chicken marinated in a zesty variety of herbs and spices, then roasted to golden brown perfection.

This Peruvian chicken is a whole chicken marinated in a zesty variety of herbs and spices, then roasted to golden brown perfection. Serve your chicken with a creamy green sauce on the side, and watch the rave reviews come in!

Turn an ordinary chicken into a special meal with recipes such as spatchcock chicken, beer can chicken, and this irresistible Peruvian chicken.

This Peruvian chicken is a whole chicken marinated in a zesty variety of herbs and spices, then roasted to golden brown perfection. This Peruvian chicken is a whole chicken marinated in a zesty variety of herbs and spices, then roasted to golden brown perfection.

Peruvian chicken served with sauce and garnished with cilantro.

We have a local Peruvian restaurant that has the absolute best food, every time I go I order the rotisserie chicken and a ceviche sampler. I decided it was time to learn how to make Peruvian chicken at home, and the results are nothing short of spectacular.

Peruvian Chicken ingredients

This recipe calls for a marinade which contains an assortment of ingredients, many of which you may already have in the pantry.

  • Lime Juice: Freshly squeezed juice is best here. In a pinch, you can substitute a different citrus juice such as lemon or orange.
  • Soy Sauce: If you’re sensitive to salt, you can use low sodium soy sauce. Try tamari sauce if you’re avoiding gluten.
  • Garlic: You’ll want the garlic pieces to be tiny so they blend well in the marinade. Use a microplane or garlic press for best results.
  • Cumin: Ground cumin adds a smoky, complex flavor to the chicken.
  • Oregano: Look for Mexican dried oregano if possible.
  • Aji Amarillo Paste: This paste can be found in jars online or in the international foods aisle of some larger grocery stores. It is a Peruvian staple made with spicy yellow peppers. If you can’t locate this paste, you can use cayenne pepper or a chili paste such as sambal oelek or sriracha.
  • Aji Panca Paste: Aji panca paste is made with a dried red pepper that has a smoky flavor and a mild heat level. If you can’t locate this paste, you can use smoked paprika instead.
  • Honey: The honey adds the slightest touch of sweetness, and is meant to accentuate and balance the other flavors in the marinade.

Bowls of chicken marinade ingredients including olive oil, soy sauce and spices.

How do you make Peruvian chicken?

Stir together all the marinade ingredients, then pour the marinade all over the chicken. Make sure to get the marinade under the skin of the chicken and into the cavity for maximum flavor. Let the chicken sit in the marinade for at least 2 hours, or up to 18 hours. Roast the chicken in the oven until brown and tender, basting periodically. While the chicken is cooking, make the green sauce by blending together cilantro with sour cream, mayonnaise, jalapeno, lime juice and seasonings. Carve the chicken, then serve immediately with the sauce.

A chicken coated in marinade.

Tips for the perfect chicken

  • You can double the marinade amount, and marinate one chicken for now, then place a second chicken in a bag of marinade and freeze for later use.
  • This chicken will stay fresh in the refrigerator for up to 3 days.
  • Don’t worry if you’re unable to locate the aji amarillo and aji panca pastes. The chicken will still be great with the substitutions!
  • This recipe also works with chicken piecs such as drumsticks, bone-in chicken thighs or bone-in chicken breasts.
  • While I use the oven because it’s a great cooking method year round, Peruvian chicken is also great on the grill.

Mayonnaise, sour cream, cilantro and seasonings in a food processor.

How do you know when chicken is done?

I use a digital probe thermometer to gauge when my chicken is done. Insert the probe into the thickest part of the chicken, which is typically in the lower part of the thigh. Be sure the thermometer is not touching bone. The chicken is ready to eat when the thermometer registers at least 165 degrees F.

Sliced Peruvian chicken with lime, cilantro and a creamy sauce.

This Peruvian chicken is so good that you’ll find yourself making it on a regular basis! It’s the perfect blend of smoky and savory flavors, and the cilantro sauce just takes the whole dish over the top.

More chicken recipes you’ll enjoy

  • Szechuan Chicken
  • Chicken Pesto Pasta
  • Baked Chicken Thighs
  • Chicken Scampi
  • Baked Chicken Tenders

Peruvian Chicken Video

Peruvian chicken served with sauce and garnished with cilantro.
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5 from 10 votes

Peruvian Chicken

This Peruvian chicken is a whole chicken marinated in a zesty variety of herbs and spices, then roasted to golden brown perfection. Serve your chicken with a creamy green sauce on the side, and watch the rave reviews come in!
Course Main
Cuisine Peruvian
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Marinating Time 2 hours
Total Time 3 hours 40 minutes
Servings 6
Calories 373kcal
Author Sara Welch

Ingredients

For the chicken

  • 5 pound whole chicken
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon garlic finely minced
  • 1 tablespoon lime juice
  • 1 tablespoon aji amarillo paste can substitute 1/4 teaspoon cayenne pepper or equal amount of sambal oelek or sriracha
  • 2 teaspoons aji panca paste can substitute equal amount of smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon honey

For the sauce

  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 jalapeno stem and seeds removed, coarsely chopped
  • 1 cup cilantro leaves
  • 1 tablespoon olive oil
  • 1 teaspoon aji amarillo paste
  • 2 teaspoons lime juice
  • 1/4 teaspoon garlic chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon honey

Instructions

For the chicken

  • Place the olive oil, soy sauce, garlic, lime juice, aji amarillo paste, aji panca paste, cumin, oregano, salt, pepper and honey in a bowl. Stir until well combined.
  • Place the chicken on a rimmed baking sheet. Pour the marinade over the chicken, and rub the marinade under the skin of the chicken and in the cavity.
  • Cover the chicken and refrigerate for at least 2 hours.
  • Preheat the oven to 400 degrees F. Uncover the chicken and tie the legs together with kitchen twine.
  • Tuck the wing tips underneath the chicken.
  • Place in the oven. Bake for 1 hour and 20 minutes or until the temperature in the thickest part of the chicken registers 165 degrees F.
  • If the chicken looks like it is browning too quickly you can cover it with foil.
  • Remove the chicken from the oven and let it rest for at least 5 minutes.

For the sauce

  • Place all the sauce ingredients in the bowl of a food processor. Process until sauce is smooth.
  • Carve the chicken, then serve with the sauce.

Nutrition

Calories: 373kcal | Carbohydrates: 4g | Protein: 35g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 817mg | Potassium: 399mg | Fiber: 1g | Sugar: 3g | Vitamin A: 519IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 2mg
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    Comments

    1. Cindy says

      October 28, 2021 at 8:59 am

      5 stars
      I think this must be my new favorite whole chicken recipe! It came out so juicy and flavorful!

      Reply
    2. Jacque says

      July 19, 2021 at 2:40 pm

      5 stars
      This was everything a gourmet meal should be, and then some! Loved the sauce; it added the perfect amount of flavor to the chicken and has easily become my new favorite way to enjoy chicken!

      Reply
    3. Lily says

      June 22, 2021 at 5:59 pm

      5 stars
      The flavor in this chicken was incredible, I love the hint of spice and sweetness, this was the best chicken ever! I will be using it for meal prep this week and it pairs so. perfectly with basically every veggie!

      Reply
    4. Betsy says

      June 22, 2021 at 4:47 pm

      5 stars
      Wow! The seasoning on this chicken is absolutely amazing! So completely delicious! So moist and wonderful. Perfect weeknight dinner with a side of roasted root vegetables!

      Reply
    5. Gina Ceraso says

      June 22, 2021 at 2:36 pm

      5 stars
      So tender and juicy! Cooked perfectly. Thank for this recipe!

      Reply
    6. Beth says

      June 16, 2021 at 5:42 pm

      5 stars
      This was so delicious and perfectly seasoned! My family and I loved this, so filling and scrumptious! I’ll definitely make this again!

      Reply
    7. Amy Desrosiers says

      June 16, 2021 at 5:03 pm

      5 stars
      Wow, this chicken looks amazing!! I love that it is different than the average baked chicken flavors–yummy!

      Reply
    8. Emily Liao says

      June 16, 2021 at 4:31 pm

      5 stars
      Wow, the sauce on this chicken was so flavorful. The chicken also came out perfectly tender and juicy.

      Reply
    9. Anjali says

      June 16, 2021 at 4:17 pm

      5 stars
      I love all of the spices you added to this recipe!! It made this chicken dish so rich and flavorful!

      Reply
    10. Anusha says

      June 16, 2021 at 2:27 pm

      The Aji Amarillo and the Aji Panca is something new I learned today. Thank you for sharing this!

      Reply
    11. Renee says

      June 13, 2021 at 12:14 pm

      5 stars
      This was fantastic! I had never heard of anca paste or amarillo paste-I ordered both online. They each are good enough to spread on crackers, if you like something with some heat. Will definitely make this marinade again, & can totally see this on grilled chicken or cut up chicken pieces. Yum!

      Reply

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