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Peruvian chicken served with sauce and garnished with cilantro.

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


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


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.



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