Peruvian chicken delivers an incredible balance of smoky, tangy, and spicy flavors. The marinade—featuring aji amarillo paste, cumin, and garlic—creates juicy, tender meat with impossibly crisp skin. It’s a vibrant, celebratory meal that will fill your home with amazing aromas.
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Why You’ll Love This Peruvian Chicken
- Flavorful & simple: The marinade does the work—just blend, pour, and let the chicken soak up the spices.
- Perfect texture: Super moist meat with shatteringly crisp skin from high-heat roasting.
- Versatile serving: Great with rice, salad, potatoes, or tacos—a real crowd-pleaser.
- Amazing leftovers: Even better the next day in sandwiches, salads, or reheated.
Ingredients & Tools
- 1 whole chicken (about 1.5 kg / 3–4 lbs), spatchcocked
- 3 tbsp aji amarillo paste
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp white vinegar
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 lime, juiced
- 1 tsp salt
- ½ tsp black pepper
Tools: Blender or food processor, roasting pan or baking sheet, sharp kitchen shears (for spatchcocking), instant-read thermometer
Notes: Aji amarillo paste is the soul of this dish—find it in Latin markets or online. A mix of mild chili paste and turmeric can substitute, but the real deal is best.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 3 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes (plus marinating) | Cook Time: 45–50 minutes | Total Time: 1 hour (plus marinating)
Before You Start: Tips & Ingredient Notes
- Don’t skip the spatchcocking. I know it sounds fancy, but it’s just removing the backbone so the chicken lies flat. This helps it cook evenly and get crispy all over—no more dry breast meat and undercooked thighs! A good pair of kitchen shears makes it a 2-minute job.
- Marinate for at least 4 hours, ideally overnight. The longer the chicken sits in that flavorful paste, the deeper the flavor penetrates. If you’re short on time, even 2 hours will work, but overnight is the real game-changer.
- Use an instant-read thermometer. Guesswork is the enemy of juicy chicken. You’re aiming for 74°C (165°F) in the thickest part of the thigh—this ensures it’s cooked through but still incredibly moist.
- Let the chicken rest before carving. I know it’s tempting to dig right in, but letting it sit for 10 minutes allows the juices to redistribute. If you cut too soon, all those lovely juices will just run out onto the cutting board.
How to Make Peruvian Chicken
Step 1: First, spatchcock your chicken. Place it breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it—you can save this for stock later. Flip the chicken over and press down firmly on the breastbone until you hear a slight crack. This flattens the bird so it cooks evenly. Pat the skin dry with paper towels; this is key for crispiness!
Step 2: Now, make the marinade. In a blender or food processor, combine the aji amarillo paste, minced garlic, cumin, smoked paprika, oregano, vinegar, soy sauce, oil, lime juice, salt, and pepper. Blend until you have a smooth, vibrant paste. You’ll notice the aroma right away—it’s smoky, a little spicy, and totally irresistible.
Step 3: Place the spatchcocked chicken in a large dish or resealable bag. Pour about two-thirds of the marinade over the chicken, making sure to get it into every nook and cranny—under the skin, inside the crevices, everywhere. Reserve the remaining marinade for basting later. Cover and refrigerate for at least 4 hours, or ideally overnight. The longer, the better—trust me on this.
Step 4: When you’re ready to cook, preheat your oven to 220°C (425°F). Take the chicken out of the fridge about 30 minutes before roasting to let it come to room temperature—this helps it cook more evenly. Place the chicken skin-side up on a roasting pan or baking sheet lined with foil or a rack.
Step 5: Roast the chicken for 45–50 minutes. After about 25 minutes, brush it with the reserved marinade. You’ll see the skin starting to turn a beautiful golden-brown, and your kitchen will smell absolutely incredible. Keep an eye on it—if the skin is browning too quickly, you can tent it loosely with foil.
Step 6: Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh, avoiding the bone. It should read 74°C (165°F). The juices should run clear, and the skin should be deep golden and crisp. If it needs more time, pop it back in for another 5–10 minutes.
Step 7: Once it’s perfectly cooked, transfer the chicken to a cutting board and let it rest for at least 10 minutes. This is non-negotiable—it makes all the difference in keeping the meat juicy. While it rests, you can pour any pan juices into a small bowl to serve alongside.
Step 8: Carve the chicken into pieces—legs, thighs, wings, and breast. Serve it warm, drizzled with those collected pan juices. Honestly, that crispy skin and tender meat, with all those incredible Peruvian flavors… it’s a little slice of heaven.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze carved pieces in freezer bags for up to 2 months.
- Reviving: Reheat in a 350°F oven until warm to restore crispiness.
Serving Suggestions
Complementary Dishes
- Classic Peruvian green sauce (Aji Verde) — This creamy, spicy sauce is the traditional accompaniment, and it cuts through the richness of the chicken perfectly. It’s a must-try!
- Cilantro-lime rice — The bright, fresh flavors of the rice balance the smoky-spicy notes of the chicken. It’s simple to make and so satisfying.
- Simple avocado salad — Creamy avocado, sliced red onion, and a squeeze of lime provide a cool, refreshing contrast to the warm, savory chicken.
Drinks
- Chicha Morada — A sweet, spiced Peruvian drink made from purple corn. It’s fruity, fragrant, and wonderfully unique—a real conversation starter.
- Ice-cold lager — The crisp, clean taste of a light beer is fantastic with the bold flavors of the chicken. It’s refreshing and always a hit.
- Pisco Sour — If you’re feeling fancy, this classic Peruvian cocktail with its frothy egg white top is a showstopper. Tart, sweet, and strong.
Something Sweet
- Alfajores (dulce de leche sandwich cookies) — These delicate, crumbly cookies filled with creamy caramel are a beloved Peruvian treat. They’re the perfect sweet ending.
- Fresh mango with lime and chili powder — A simple, vibrant dessert that echoes the fruity-spicy notes of the main course. It’s light and refreshing.
- Lucuma ice cream — Lucuma is a popular Peruvian fruit with a unique, maple-like flavor. If you can find it, this ice cream is a dream.
Top Mistakes to Avoid
- Mistake: Not drying the skin before marinating. Moist skin steams instead of crisping up in the oven. Always pat it thoroughly dry with paper towels for that perfect golden crackle.
- Mistake: Skipping the rest time. I’ve messed this up before too—cutting into the chicken straight from the oven. All those beautiful juices just run out, leaving you with drier meat. Patience pays off!
- Mistake: Using a low oven temperature. You need that high heat to get the skin crispy and render the fat. A lower temp will give you soft, pale skin and potentially greasy results.
- Mistake> Overcrowding the pan. If you’re making multiple chickens or sides, give them space! Crowding creates steam, which is the enemy of crispiness. Use a large enough pan or roast in batches.
Expert Tips
- Tip: Get the marinade under the skin. Use your fingers to gently separate the skin from the breast and thighs, then rub some marinade directly onto the meat. This infuses flavor right where it counts and helps the skin get extra crisp.
- Tip: Use the backbone for stock. Don’t toss it! Freeze it along with any other chicken scraps, and when you have enough, simmer them with veggies for the most flavorful homemade stock.
- Tip: Crank up the heat at the end. If the skin isn’t as crisp as you’d like, switch the oven to broil for the last 2–3 minutes. Watch it closely—it can go from golden to burnt in seconds.
- Tip: Let the marinade come to room temperature before basting. If you baste with cold marinade straight from the fridge, it can lower the temperature of the chicken and extend cooking time. Let it sit out for a bit first.
FAQs
Can I make this with chicken pieces instead of a whole chicken?
Absolutely! Chicken thighs or drumsticks work wonderfully. The cooking time will be shorter—about 30–35 minutes at the same temperature. Just make sure they’re arranged in a single layer so they crisp up evenly. The marinade and method are exactly the same. It’s a great option for a quicker weeknight meal.
What can I use if I can’t find aji amarillo paste?
It’s a unique flavor, but in a pinch, you can use 2 tablespoons of a milder chili paste (like gochujang, but use less since it’s sweeter) mixed with ½ teaspoon of turmeric for color. The taste won’t be identical, but it’ll still be deliciously spicy and complex. Honestly, it’s worth ordering aji amarillo online if you can—it’s a pantry game-changer.
How long can I marinate the chicken?
You can safely marinate it for up to 24 hours. Beyond that, the acidity in the vinegar and lime can start to break down the proteins too much, giving the meat a slightly mushy texture. Overnight (8–12 hours) is the sweet spot for maximum flavor without any textural issues.
Can I cook this on a grill?
Yes, and it’s fantastic! Prepare it the same way, but cook it over indirect medium-high heat on a preheated grill, skin-side up, with the lid closed. It will take about the same amount of time. You’ll get a wonderful smoky flavor that pairs beautifully with the spices. Just keep an eye on it to prevent flare-ups.
Is the white vinegar necessary? Can I substitute it?
The vinegar adds a key tanginess that balances the richness. You can substitute it with an equal amount of apple cider vinegar or even fresh lime juice if you’re in a real bind. The flavor profile will shift slightly, but it will still be bright and delicious. A little acidity really makes the other spices pop.
Peruvian Chicken
Make juicy, flavorful Peruvian Chicken with a smoky, spicy marinade and perfectly crisp skin. This easy recipe is a guaranteed crowd-pleaser. Get the full recipe now!
Ingredients
For the Marinade:
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3 tbsp aji amarillo paste
-
4 cloves garlic (minced)
-
1 tbsp ground cumin
-
2 tsp smoked paprika
-
1 tsp dried oregano
-
2 tbsp white vinegar
-
2 tbsp soy sauce
-
1 tbsp vegetable oil
-
1 lime (juiced)
-
1 tsp salt
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0.5 tsp black pepper
For the Chicken:
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1 whole chicken (about 1.5 kg / 3–4 lbs, spatchcocked)
Instructions
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First, spatchcock your chicken. Place it breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it—you can save this for stock later. Flip the chicken over and press down firmly on the breastbone until you hear a slight crack. This flattens the bird so it cooks evenly. Pat the skin dry with paper towels; this is key for crispiness!01
-
Now, make the marinade. In a blender or food processor, combine the aji amarillo paste, minced garlic, cumin, smoked paprika, oregano, vinegar, soy sauce, oil, lime juice, salt, and pepper. Blend until you have a smooth, vibrant paste. You’ll notice the aroma right away—it’s smoky, a little spicy, and totally irresistible.02
-
Place the spatchcocked chicken in a large dish or resealable bag. Pour about two-thirds of the marinade over the chicken, making sure to get it into every nook and cranny—under the skin, inside the crevices, everywhere. Reserve the remaining marinade for basting later. Cover and refrigerate for at least 4 hours, or ideally overnight. The longer, the better—trust me on this.03
-
When you’re ready to cook, preheat your oven to 220°C (425°F). Take the chicken out of the fridge about 30 minutes before roasting to let it come to room temperature—this helps it cook more evenly. Place the chicken skin-side up on a roasting pan or baking sheet lined with foil or a rack.04
-
Roast the chicken for 45–50 minutes. After about 25 minutes, brush it with the reserved marinade. You’ll see the skin starting to turn a beautiful golden-brown, and your kitchen will smell absolutely incredible. Keep an eye on it—if the skin is browning too quickly, you can tent it loosely with foil.05
-
Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh, avoiding the bone. It should read 74°C (165°F). The juices should run clear, and the skin should be deep golden and crisp. If it needs more time, pop it back in for another 5–10 minutes.06
-
Once it’s perfectly cooked, transfer the chicken to a cutting board and let it rest for at least 10 minutes. This is non-negotiable—it makes all the difference in keeping the meat juicy. While it rests, you can pour any pan juices into a small bowl to serve alongside.07
-
Carve the chicken into pieces—legs, thighs, wings, and breast. Serve it warm, drizzled with those collected pan juices. Honestly, that crispy skin and tender meat, with all those incredible Peruvian flavors… it’s a little slice of heaven.08
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